Slow-Cooker Pumpkin-Bread Pudding

Slow-Cooker Pumpkin-Bread Pudding
Slow-Cooker Pumpkin-Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups day-old French bread, cut into 1-inch cubes

  • 5

    eggs

  • 3/4

    cup pumpkin puree

  • 2

    teaspoons vanilla extract

  • 1

    cup light brown sugar

  • 1

    teaspoon salt

  • 1

    tablespoon pumpkin-pie spice

  • 1/4

    cup melted butter

  • 1 3/4

    cup milk

  • Vanilla sauce

  • 1/2

    cup butter

  • 1

    cup brown sugar

  • 2

    tablespoons corn syrup

  • 1/2

    cup heavy cream

  • 2

    teaspoons vanilla extract

Directions

Place cubed French bread into a large (6-quart) slow cooker. In a bowl, whisk eggs, pumpkin, vanilla, brown sugar, salt, pumpkin-pie spice, melted butter and milk until well combined. Pour mixture over bread cubes and toss well to coat. Cover and cook on low 4-5 hours. For the sauce: In a medium saucepan, combine butter, brown sugar, corn syrup and heavy cream. Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens slightly. Remove from heat and stir in vanilla extract. Serve bread pudding warm, topped with cinnamon-vanilla sauce. Makes 10 servings.

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