Coat the insert of a slow cooker
with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhand for handles.
Meanwhile, in a large mixing bowl, whisk
together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg
yolks. Toss in the cubed bread and the almonds and mix to coat all the bread.
Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding
from the slow cooker. Drizzle
individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.