5 cups cubed stale bread
3 cups milk
1 stick (8 TBS) melted butter (I melt it in the microwave--just put in a bowl, cover and cook on high for about a minute; if not done, just stir and cook it for another 30 seconds)
1 1/2 cups sugar
4 eggs, beaten
1 TBS pure vanilla extract
1 tsp ground cinnamon
pinch of sea salt
1/2 cup raisins or currants
3/4 cups chopped pecans
about 1 TBS butter for slow cooker, more if necessary
Soak bread in milk for 1/2 hour, pressing bread into milk so it is all moist. Add melted butter and vanilla and stir. Then add beaten eggs and mix all together well. Add cinnamon, sea salt, raisins or currants and pecans and mix together well. Rub butter inside of slow cooker to cover surface. Pour bread mixture into slow cooker. Cook on high for 1/2 hour, then reduce heat to low and cook for another 4 hours.
Mix 1 stick of butter (8TBS) with 1 1/2 cups brown sugar in sauce pan. Stir over low heat until sugar is dissolved. Add 1/2 cup heavy cream and continue to stir over heat until creamy and smooth.
To serve, scoop bread pudding onto a plate and spoon caramel sauce over.