“I’ve always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavour of pie filling and omit the chocolate chips to make a completely different dessert. It’s always delicious!” —Ronna Farley, Rockville, Maryland
Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.
Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
Cook, covered, on low until set and a knife inserted in the centre comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.