Ingredients:

• Vegetable cooking spray or butter
• 6 - cups bread, preferably dense peasant style or sourdough, cut into 3/4 - 1-inch cubes
• 1/2 - cup slivered almonds, toasted
• 1 - cup raisins
• 6 - large eggs, beaten
• 1-3/4 - cup milk
• 1 - teaspoon vanilla extract
• 2 - cups brown sugar
• 1-1/2 - teaspoons cinnamon
• 3 - cups sliced fresh strawberries
• 2 - cups fresh blueberries
• Fresh mint leaves (optional)

Directions:

1. Add in the bread, nuts and raisins in the slow cooker and toss to combine.
2. In a mixing bowl, add the eggs, milk, vanilla, sugar and cinnamon. 
3. Whisk together.
4. Pour the egg mixture over the bread mixture and toss to blend.
5. Cover and Cook on LOW for 4 to 4-1/2 hours or HIGH for 3 hours.
6. Remove stoneware from heating unit and allow bread pudding to cool and set prior to serving. 
7. Serve garnished with berries and mint leaves if desired.