Slow cooker cinnamon swirl french toast with a rum twist

Slow cooker cinnamon swirl french toast with a rum twist 1 loaf (16 ounces/454 gr) of cinnamon swirl bread, cubed 6 large eggs 2 cups of half and half milk 1 cup of heavy cream 1/4 cup brown sugar 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/8 teaspoon nutmeg 2 tablespoons of rum (optional) 3/4 cups of coarsely chopped walnuts 3/4 cups raisins 1/8 teaspoon of salt Cube the bread and leave it out overnight so it goes stale. Coat a 6-quart slow cooker with cooking spray and place the bread in it, covering its base. In a large bowl, combine the eggs, the half and half, the heavy cream, sugar, vanilla extract, cinnamon, nutmeg, salt and rum (if you choose to use it). Whisk together and pour mixture over the bread cubes, making sure they're completely covered. Sprinkle the walnuts and raisins over the mixture and cook for 3-4 hours on high or 6-8 hours on low. Note: Substitute the raisins and chopped walnuts for chocolate chips or serve with maple syrup, a little bit of cream cheese and a side of fresh fruit. Even a light dusting of powdered sugar would be divine.