Save your slow cooker for something sweet! Rich, decadent desserts can be made in the same set-it-and-forget-it way as some of your favorite dinners, enabling you to have a homemade dessert during even the busiest of weeks.
In a 5- to 6-quart slow cooker, whisk together the sweetened condensed milk and whole milk. Stir in the rice.
Cook, covered, until the rice is tender and the mixture has slightly thickened, 2 to 3 hours on high. Remove from heat and stir in the vanilla.
(The mixture may be a little runny but don’t worry; it will thicken as it cools. If it is too thick for your liking, just add a little more milk.)
Drizzle the hazelnut-chocolate spread over the rice pudding and gently fold in to create swirls.
Spoon into bowls and top with sliced strawberries, if desired.
Grease 4 and 1⁄2-quart slow cooker bowl.
Spread bread slices with jam. Layer bread, overlapping, in cooker bowl; sprinkle with cranberries.
Combine milk, cream, sugar and extract in medium saucepan; bring to a boil. Whisk eggs in medium bowl; gradually whisk in hot milk mixture. Pour custard over bread; stand 5 minutes.
Cook, covered, on low, about 4 hours (do not lift the lid during the cooking process).
Remove bowl from cooker. Let pudding stand 5 minutes before serving. Serve pudding dusted with a little confectioner’s sugar.