Slow Cooker Chocolate Pecan Bread Pudding | Reynolds Brands

Ingredients

• 1 loaf (16 ounces) Italian bread, cubed
• 6 large eggs, lightly beaten
• 3 cups whole milk
• 1 1/2 cups packed light brown sugar
• 8 ounces semisweet chocolate, grated or finely chopped
• 1/2 cup chopped pecans
• 1/2 cup dried sweetened cranberries
• 1/4 cup heavy cream
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1 1/2 teaspoon cinnamon
• Whipped topping (optional)
• Reynolds Kitchens® Slow Cooker Liner