Spread bread cubes on two cookie sheets and bake at 350 degrees F for 5 minutes.
Meanwhile, prep your slow cooker by greasing the liner with cooking spray or butter.
Place toasted bread cubes into a slow cooker
Beat together eggs and egg yolks. Add heavy cream, milk, sugar, and vanilla. Mix well.
Pour custard mix over bread cubes in the dish and allow to soak for 10-20 minutes. Sprinkle the brown sugar over the top.
Cover and cook on low heat for 2 1/2 to 3 hours.
Allow to cool slightly before serving.
Serve with fresh berries and whipped cream or a dusting of powdered sugar.
You can make variations of this bread pudding by adding dried fruits like raisins, craisins, currants, blueberries, or cherries. You could also swap the milk for coconut pudding and add dried pineapple or mangoes and add some toasted coconut at the end for a tropical twist.Store in an air tight container in the fridge for 3-4 days. Reheat and serve warm.