Slow Cooker Apple Bread Pudding

4 large eggs
2½ cups milk
1 (12 oz) can evaporated milk
1¼ cups sugar
1½ teaspoons vanilla extract
1½ teaspoons ground cinnamon
1¼ teaspoons ground nutmeg
2 tablespoons Chef Paul Prudhomme’s Sweetie Magic®
4 tablespoons unsalted butter, melted
5 cups small-cubed day-old French or Italian bread
1½ cups diced Granny Smith apples
⅓ cup raisins
½ cup coarsely chopped roasted pecans

In a large bowl, whisk eggs, milk, evaporated milk, sugar, vanilla, cinnamon, nutmeg, Sweetie Magic® and butter until well blended.

Place the bread cubes in the slow cooker insert. Add the apples, raisins and pecans, then pour the egg mixture over the top. Mix until the bread is soaked.

Cover and soak overnight in the refrigerator, gently pressing the bread down into the liquid occasionally.

When ready to cook, place the crock into the slow cooker, cover and cook on high for 4 hours.

Serve warm, topped with fresh whipped cream or a scoop of ice cream.