Grease the inside of your slow cooker with butter or non-stick spray.
Place the cubed bread into the slow cooker, spreading it evenly.
In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain excess fat.
Sprinkle the cooked sausage and shredded cheese over the bread cubes.
In a mixing bowl, whisk together the eggs, milk, cream, salt, pepper, thyme, and rosemary until well combined.
Pour the egg mixture evenly over the bread, sausage, and cheese in the slow cooker.
Cover and cook on low for 4-5 hours or until the pudding is set and the top is golden brown.
Before serving, sprinkle with fresh parsley for a touch of color and freshness.
Variations & Tips

For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach. You can also experiment with different cheeses, such as Gruyère or Swiss, for a unique flavor profile. If you prefer a bit of heat, add a pinch of red pepper flakes to the egg mixture. For a more rustic touch, try using a mix of whole grain and white bread. Remember, the key to a good bread pudding is using slightly stale bread, which will soak up the custard beautifully.