Crock Pot Pumpkin Bread Pudding

Name: Crock Pot Pumpkin Bread Pudding
Ingredients: 2 cups whole milk; 2 tablespoons butter; 3 large eggs; 1 cup pumpkin puree; 2 teaspoons vanilla; 1/2 cup dark brown sugar, packed; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 16 slices cinnamon raisin bread, torn into small pieces (8 cups total); 1/2 cup butter; 1/2 cup dark brown sugar, packed; 1/2 cup heavy cream; 2 tablespoons Bourbon (optional)

13 ingredients

4 steps

Ingredients

2 cups whole milk
2 tablespoons butter
3 large eggs
1 cup pumpkin puree
2 teaspoons vanilla
1/2 cup dark brown sugar, packed
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
16 slices cinnamon raisin bread, torn into small pieces (8 cups total)
1/2 cup butter
1/2 cup dark brown sugar, packed
1/2 cup heavy cream
2 tablespoons Bourbon (optional)

Directions

1

Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
2

Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
3

Turn off heat and uncover for 15 minutes.
4

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