Bread Pudding - Pumpkin Cranberry (Crock Pot)

By á-47

Ingredients

• 8 slices cinnamon bread, cut into 1" cubes
• 4 eggs, beaten
• 2 cups 2% milk
• 1 cup canned pumpkin
• 1/4 cup packed brown sugar
• 1/2 cup butter, melted
• 1 tea. vanilla extract
• 1/2 tea. cinnamon
• 1/4 tea. nutmeg
• 1/2 cup dried cranberries
• .
• SAUCE
• 1 cup sugar
• 2/3 cup water
• 1 cup heavy whipping cream
• 2 tea. vanilla extract

Preparation

Step 1

Place bread in a greased 3 or 4 qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes.

Cover and cook on low for 3-4 hours or until a knife inserted near center comes out clean.

SAUCE: in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla.

Serve warm with bread pudding.