2) Whisk the half-and-half, eggs, sugar, whisky, vanilla, salt and nutmeg together in a large bowl.
3) Toss the bread cubes and dried fruit together and place into the slow cooker. Pour the custard mixture over the top and press down lightly, until all of the bread is covered with the custard.
4) Cover and cook on low until the pudding puffs up and is just set, about 3 1/2 hours. Remove the insert from the slow cooker and cool on a rack for about 20 minutes.
5) Spoon the pudding into large cups or bowls. Sprinkle each serving with cinnamon sugar, and toasted nuts and top with whipped cream or yogurt, if desired.