Crockpot Pumpkin Bread Pudding

Crockpot Pumpkin Bread Pudding
Crockpot Pumpkin Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Cups whole milk

  • 2

    T butter

  • 3

    large eggs

  • 1

    cup pureed pumpkin

  • 2

    t vanilla

  • 1/2

    cup packed dark brown sugar

  • 1

    T ground cinnamon

  • 1/2

    t ground nutmeg

  • 1/4

    t salt

  • 16

    slices raisin bread torn in small pieces

  • Sauce

  • 1/2

    cup butter

  • 1/2

    cup packed dark brown sugar

  • 1/2

    cup heavy cream

  • 2

    T bourbon

Directions

Lightly coat inside of 31/2 to 4 quart slow cooker with nonstick cooking spray To make pudding, place milk and butter in a microwavable bowl; heat in microwave on high 2 1/2-3 minutes or until very hot. In a large bowl, combine eggs, pumpkin, vanilla, sugar, cinnamon, nutmeg, and salt. Whisk until well blended. Add hot milk; stir until well blended. Add bread cubes; toss gently to coat completely. Place bread mixture in slow cooker, cover. Cook on HIGH 2 hours or until knofe inserted in center comes out clean. Turn off heat. Uncover; let stand 15 minutes. To make sauce, stir butter, sugar, and cream in a small saucepan. Bring to a boil over hifgh heat, stirring frequently. Remove from heat. Stir in bourbon if desired.

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