Apricot Almond Bread Pudding (Slow Cooker)

Step 1: Soak apricots n Kirsh or brandy for 1/2 hour; drain and reserve liquor. Cut a piece of aluminum foil 20 inches long, and fold in half to a piece 10 inches long. Lightly butter one side with 1/4 teaspoon unsalted butter, reserve. Cut another piece of alumni foil 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches long in length and 2 inches wide to made a "cradle"; reserve.

Step 2: Coat the inside of a 1 quart shuffle dish with remaining 3/4 teaspoon butter. Layer 1/2of the bread cubes on the bottom. Sprinkle with half the apricots and half the almonds. Drizzle with half the melted butter; repeat. Pour remaining melted butter over top. Beat eggs and sugar until thick using a hand mixer on low speed. Add milk, vanilla, and reserved Kirsch, mix thoroughly.

Step 3: Pour egg mixture over bread layers. Cover with buttered foil. Secure tightly with kitchen twine. Set the dish in the center of the long strip of folded foil and bring up the sides to meet--twist together to form a handle. Place the rack in the ceramic pot of a slow cooker. Set shuffle dish on rack, using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Carefully pour hot water in bottom of ceramic insert. Cover and cook on low for 3 hours. Turn off the slow cooker. Remove the shuffle dish from the slow cooker using the foil strips to lift it. Cool completely on a wire rack.