Pumpkin Bread Pudding

By BearForce

Ingredients

• Pudding:
• 2 Cups whole milk
• 2 Tablespoons butter
• 3 large eggs
• 1 Cup pureed pumpkin
• 2 Teaspoons vanilla
• 1/2 Cup packed dark brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 Teaspoon nutmeg
• 1/4 Teaspoon salt
• 16 slices cinnamon raisin bread, torn into small pieces (8 Cups total)
• Sauce:
• 1/2 Cup (1 stick) butter
• 1/2 Cup packed dark brown sugar
• 1/2 Cup heavy cream
• 2 Tablespoons bourbon

Details

Servings 8

Preparation

Step 1

1. Lightly coat CROCKPOT with nonstick cooking spray. Heat milk and butter in microwave on high 3 minutes or until very hot.

2. Whisk together all remaining ingredients except bread in large bowl. Stir in hot milk. Add bread cubes; toss gently to coat completely. Transfer to crockpot. Cover and cook on high for 2 hours or until knife comes out clean. Uncover; let stand 15 minutes.

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