Slow Cooker Peach Bread Pudding

Directions:

1. Start by greasing the inside of your slow cooker with a bit of butter or non-stick spray to ensure nothing sticks.

2. Scatter the bread cubes in the slow cooker and then layer the peach slices on top of the bread.

3. In a medium mixing bowl, whisk together the eggs, milk, sugar, melted butter, cinnamon, vanilla, nutmeg, and salt until well combined.

4. Pour this liquid mixture evenly over the bread and peaches in the slow cooker, pressing down gently to make sure the bread is submerged and soaking up all that goodness.

5. Cover and cook on low heat for about 3-4 hours, or until the pudding sets and the edges are golden brown.

6. Once done, let it stand for a few minutes before serving, as it’s piping hot straight from the cooker!

Variations & Tips:

– Trade the peaches for apples in the fall or pears in the winter for a seasonal twist.

– For a bit more texture and flavor, consider adding a 1/2 cup of chopped pecans or walnuts into the bread mix.

– If anyone in the family is not a fan of cinnamon or nutmeg, you can omit these spices or reduce their quantity to suit milder preferences.

– Got leftovers? Enjoy them cold for a refreshing treat, or reheat portions in the microwave for a warm dessert anytime.

– If you’re looking for an extra-indulgent version, substitute half of the milk with heavy cream for a richer pudding experience.

Remember to tailor it to your family’s liking, and don’t forget that cooking is about bringing everyone together. Enjoy every bite and the smiles that come with it!