1. Prepare Oven and Toast Bread:

• Adjust your oven rack so it is about 3-4 inches from the broiler element. Preheat the oven’s broiler.
• Place the slices of white bread in a single layer on ungreased baking sheets.
• Broil one pan at a time, watching very carefully, for 1-2 minutes on each side, until the bread is golden brown and toasted. (Broilers work fast, so don’t walk away!).
• Once toasted, let the bread slices cool slightly on the baking sheets or a wire rack.
• When cool enough to handle, cut the toasted bread into approximately 1-inch cubes. Set aside.
• Change Oven Temperature: Turn off the broiler. Preheat (or adjust) your oven to a standard baking temperature if your slow cooker requires preheating or if you were to bake this (though recipe is slow cooker only). Self-correction: Recipe is slow cooker only. No oven bake for the pudding itself. Just preheat slow cooker if model requires. Grease your 5- or 6-quart slow cooker.

2. Layer Cherry Filling:

• Spoon the entire can of cherry pie filling into the bottom of the greased slow cooker. Spread it out into an even layer.

3. Make the Custard Mixture:

• In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the ½ cup of softened butter and the 1 cup of granulated sugar until the mixture is light and crumbly.
• Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
• On low speed, gradually beat in the 2 cups of milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. The mixture may appear slightly curdled at this stage; this is okay.

4. Combine Custard with Bread and Chocolate Chips:

• Gently stir the ¾ cup of semisweet chocolate chips and all the toasted bread cubes into the prepared custard mixture.
• Let the mixture stand at room temperature for about 10 minutes, stirring occasionally. This allows the bread to soften and absorb some of the custard.

5. Transfer to Slow Cooker and Cook:

• Carefully transfer the bread and custard mixture into the slow cooker, spooning it evenly over the top of the cherry pie filling layer.
• Cover the slow cooker with its lid.
• Cook on the LOW setting for 2 hours and 45 minutes to 3 hours and 15 minutes (2¾ – 3¼ hours).
• The bread pudding is done when it is set around the edges and a knife inserted into the center comes out clean (or with just a few moist crumbs, not wet batter).

6. Serve:

• Turn off the slow cooker. Let the bread pudding cool slightly for about 10-15 minutes with the lid off – this allows it to set up a bit more.
• Serve the Cherry Upside-Down Bread Pudding warm, scooped directly from the slow cooker (with cherries from the bottom coming out on top).
• If desired, top individual servings with a dollop of sweetened whipped cream. Enjoy!