Slow Cooker Orange Cinnamon Bread Pudding

6 slices bread, about 6 ounces, torn into small pieces
1/2 cup golden or dark raisins
1 can (12 ounces) evaporated milk
4 large eggs
2 tablespoons melted butter
6 ounces orange juice concentrate
4 large eggs
1 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract

Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass
straight-sided container/casserole. Put bread and raisins in a large
bowl. Set aside. In another bowl, whisk milk and eggs with melted
butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour
over the bread mixture and blend well. Pour into prepared
bowl/casserole. Tear off a 16-inch length of foil and fold lengthwise
twice to form a sturdy lift for the finished pudding. Fit the foil in
the slow cooker, letting the ends lay outside. Pour about 1 cup of
very hot water into the crockpot. Place the bread pudding in the
crockery, arrange foil “handles” to the inside and cover the pot.
Cook on HIGH for 2 1/2 hours. Using pot holders, gently use
the “handles” to lift the dish up out of the pot so that you can get
a grip on the outside of the dish. Place on a rack to cool slightly.

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