Slow-Cooker Pumpkin-Bread Pudding

By Joelene

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

Preparation

Step 1

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.