Start by cubing the bread into bite-sized pieces, about 1-inch squares, and place them into a large mixing bowl. Allow the cubed bread to sit out for about 10-15 minutes to slightly dry out.

In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth.

Pour the wet mixture over the cubed bread, ensuring every piece has a chance to soak. Gently stir for about 1-2 minutes.

If including raisins or chocolate chips, fold them into the mixture now.

Lightly grease the crock pot, then carefully pour the mixture, spreading it out evenly.

Cover the crock pot and set it to cook on low for 2-3 hours or on high for 1-1.5 hours. It’s done when the center is set and a knife comes out clean.

Once cooked, allow your bread pudding to cool for 10-15 minutes before slicing and serving.

Cut into squares and serve warm, drizzled with caramel sauce or topped with whipped cream.