Cinnamon-Raisin Bread Pudding

• 3 large eggs, beaten
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter or margarine, melted
• 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
• 1/2 cup chopped pecans, toasted
• Whipped cream (optional)

1. Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla, and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour.
2. Pour bread mixture into a lightly greased 2 1/2-quart souffle dish; cover with aluminum foil. Pour 1 cup water into a 6-quart round slow cooker; place a wire rack to fit cooker on bottom. Set souffle dish on rack.
3. Cover and cook on HIGH 3 hours or until a sharp knife comes out clean. Cool slightly before serving. Serve warm with whipped cream, if desired.
4. Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.

eggs, sugar, ground cinnamon, ground nutmeg, milk, whipping cream, vanilla, butter, cinnamonraisin bread, pecans, cream

Taken from www.myrecipes.com/recipe/cinnamon-raisin-bread-pudding-2 (may not work)