Bread Pudding - Pumpkin Bread Pudding

By á-47

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tea. cinnamon
• 1/2 tea. ginger
• 1 cup canned pumpkin
• 1 cup milk
• 1 (14 oz) can evaporated milk
• 2 tea. vanilla
• 2 Tbsp. butter, melted
• 8 slices French bread, cubed
• 1 cup chopped pecans

Preparation

Step 1

In a medium bowl, combine eggs, sugars, cinnamon, and ginger until smooth. Then beat in pumpkin, milk, evaporated milk, and vanilla until blended.

Generously butter the crockery insert of a 3 1/2 qt. slow cooker. Cover bottom with half the bread cubes and drizzle with butter. Pour half of the pumpkin mixture over all. Top with half the pecans, then remaining bread, pecans, and pumpkin mixture.

Cover and cook on high for 2 hours, without lifting lid, until set and puffed.

Serve warm.