Crockpot Pumpkin Bread Pudding

By djmoulds

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

Preparation

Step 1

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.