Nothing like warm Bread Pudding on a cold Winter's day!

And the best part? It's hot and ready when you wake up in the morning!

Crockpot Bread Pudding

1/4 cup butter
10 slices cubed day-old bread or 8 cups of torn old cinnamon rolls
2   1/2 cups milk or half-half
5 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg or cinnamon
1/2 tsp salt
1/2 cup diced apricots (or cherries, raisins, apples, or other fruit)
1/2 cup chocolate chips

Break of a tablespoon or two of the butter to generously grease the inside of your crockpot. I used a 5 quart round and it is about the perfect size for this recipe volume. Mix the remaining butter with the eggs, milk (or half-half), sugar, vanilla, cinnamon, and salt.
Tear the bread or rolls up into "bite-sized" pieces. Layer the bread, chocolate chips, and dried fruit in the crockpot. Once all of your dry ingredients have been added, pour the milk/egg/etc mixture over the top of the dried bread. You may need to use a rubber spatula to gently push down on the mixture in your crock. Let sit for at least 30 minutes prior to cooking. I prep mine in the evening, then place my removable crock in the fridge until right before I go to bed.
Cook on low for approximately 6 hours (that means I put mine in at midnight and then at 6am turn off the crock!). At this point I wrap the entire crock in a old towel and leave it on the counter for the rest of the family to have at 8am. It's just cooled to the perfect warm temperature for serving at that point.

It really doesn't need any sauce, but if you like, you could drizzle with maple syrup or top with a dallop of Cool Whip. BTW, have you tried the Season's Delight French Vanilla Cool Whip? It makes the perfect dip for fresh fruit when you mix it up with plain yogurt!

Leftovers keep in the fridge an can be rewarmed for breakfast later on in the week, which makes it a perfect "fast prep" for those busy mornings.