1. Line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray. Place bread cubes in the prepared liner.

2. In a large bowl combine eggs, milk, sugar, vanilla, and salt. Pour egg mixture over bread cubes in liner. Using the back of a large spoon, press lightly to moisten bread completely. Cover and chill crockery liner for 4 to 24 hours.

3. Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 4 hours or until an instant-read thermometer registers 200°F to 210°F when inserted in the center of the pudding. Turn off cooker. Remove crockery liner from cooker. Cool covered for 30 minutes. Serve bread pudding out of crock with caramel topping.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.