Desserts (Pumpkin Bread Pudding)

By chefbobby

Ingredients

• Bread Pudding:
• 2 cups whole milk
• 2 tablespoons butter
• 3 large eggs
• 1 cup pumpkin puree
• 2 teaspoons vanilla
• 1/2 cup dark brown sugar , packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 tsp salt
• 16 slices cinnamon raisin bread , torn into small pieces (8 cups total)
• Sauce:
• 1/2 cup butter
• 1/2 cup dark brown sugar , packed
• 1/2 cup heavy cream
• 2 tablespoons Bourbon (optional)

Preparation

Step 1

1) Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.

2) Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.

3) Turn off heat and uncover for 15 minutes.

4) Sauce: Stir butter, sugar and cream in small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.