Cherry Upside-Down Bread Pudding

• 1 loaf (16 ounces) sliced white bread
• 1 can (21 ounces) cherry pie filling
• 1/2 cup butter, softened
• 1 cup sugar
• 5 large eggs, room temperature
• 2 cups 2% milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• Sweetened whipped cream, optional

1. Place bread slices on ungreased
2. . Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.
3. Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
4. Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

white bread, cherry pie filling, butter, sugar, eggs, milk, ground cinnamon, vanilla, semisweet chocolate chips, whipped cream

Taken from www.tasteofhome.com/recipes/cherry-upside-down-bread-pudding/ (may not work)