Tipsy Pumpkin Bread Pudding

By jeenikeen

Ingredients

• Tipsy Southern Comfort Toffee Sauce:
• 14 oz. can pure pumpkin purée (not pie filling)
• 1 cup brown sugar
• 1 1/2 tsp. pumpkin pie spice
• 1 1/2 tsp. ground cinnamon
• 2 cups 18% cream
• 1 tsp vanilla extract 1
• 12 oz. loaf white bread (French loaf recommended), sliced & torn into bite sized pieces
• 1/2 cup raisins
• 1/2 cup chopped pecans
• whipped cream for topping
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup 35% cream
• 1/4 cup Southern Comfort (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 200mins
Adapted from dairygoodness.ca

Preparation

Step 1

Spray the dish of a slow cooker with cooking spray and set aside.

Whisk together the eggs, pumpkin, sugar, pumpkin pie spice, cinnamon, cream, and vanilla in a large bowl. Fold in the bread and raisins. Pour into the slow cooker dish and sprinkle with the pecans.

Cook on low for 3 to 3 1/2 hours until the bread pudding is set and browned on the edges.

Tipsy Southern Comfort Toffee Sauce:

Melt the brown sugar and butter in a small saucepan. Whisk in the cream, bring to a boil while stirring and let cook for 3 min. Remove from heat and add the Southern Comfort.

Serve individual amounts of pudding in a small dish and top with the toffee sauce and whipped cream.

Tip: You can set a couple of portions aside for leftovers and they’re just as yummy the next day. Just keep the pudding and sauce separate in the fridge. To reheat, warm the pudding and sauce in the microwave, and top the pudding with warmed sauce, and serve.