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Submitted by: Patricia Wissler from Harrisburg, PA
Originally shared on the web 03/25/2011

3/4 c. brown sugar, packed
8 slices cinnamon-raisin bread, buttered and cubed
4 eggs, beaten
3-1/2 c. milk
1-1/2 t. vanilla extract
Garnish: whipped topping

Sprinkle brown sugar in a slow cooker that has been sprayed with non-stick vegetable spray. Add bread to slow cooker. Whisk together remaining ingredients except whipped cream; pour over bread. Cover and cook on high setting for 2 to 3 hours, until thickened. Do not stir. Spoon pudding into individual bowls. Drizzle brown sugar sauce from slow cooker over pudding. Garnish with dollops of whipped topping. Makes 8 to 10 servings.