Slow Cooker Bread Pudding

Instructions:

1. Grease the inside of a 4-quart or 6-quart slow cooker with a small amount of melted butter or non-stick spray.
2. Place the 6 cups (450g) of bread cubes in a large mixing bowl.
3. Drizzle the 1/2 cup (115g) of melted butter and 1 tsp (2g) of ground cinnamon over the bread, tossing gently with a spatula until every cube is lightly coated.
4. Spread the coated bread evenly into the bottom of the slow cooker; sprinkle the 1/2 cup (75g) of raisins and 1/2 cup (60g) of chocolate chips over the bread.
5. In the mixing bowl, whisk together the 3 large eggs and 3/4 cup (150g) of granulated sugar until smooth.
6. Slowly stir in the 2 cups (480ml) of whole milk, 1 tsp (5ml) of non-alcoholic vanilla extract, and 1/4 tsp (1.5g) of salt until the mixture is a uniform pale yellow.
7. Pour the custard evenly over the bread and use a spatula to gently press the bread down so every piece is submerged.
8. Cover with the lid and cook on High for 2 to 3 hours until the center is set with a slight jiggle and the internal temperature reaches 160°F (71°C).
9. Carefully remove the inner pot from the slow cooker and let the pudding rest for 10 minutes before scooping or slicing into squares.