Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: 1 (15 ounce) can pumpkin puree; 2 eggs; 2 cups half-and-half; 3 tablespoons half-and-half; 1 cup firmly packed brown sugar; 2 teaspoons pure vanilla extract, divided; 1 12 teaspoons ground cinnamon; 12 teaspoon ground cloves; 12 teaspoon ground nutmeg; 12 teaspoon ground allspice; 12 croissants, torn into pieces; 12 cup golden raisin; 12 cup chopped pecans; 2 cups powdered sugar

14 ingredients

7 steps

Ingredients

1 (15 ounce) can pumpkin puree
2 eggs
2 cups half-and-half
3 tablespoons half-and-half
1 cup firmly packed brown sugar
2 teaspoons pure vanilla extract, divided
1 12 teaspoons ground cinnamon
12 teaspoon ground cloves
12 teaspoon ground nutmeg
12 teaspoon ground allspice
12 croissants, torn into pieces
12 cup golden raisin
12 cup chopped pecans
2 cups powdered sugar

Directions

1

In a lightly greased medium slow cooker, combine puree, eggs, 2 cups of the half-and-half, sugar, 1 1/2 tsp vanilla, cinnamon, cloves, nutmeg, and allspice.
2

Gently stir in the croissant pieces and raisins.
3

Sprinkle with the pecans.
4

Cover and cook on HIGH for 1 1/2-2 hours.
5

Just before serving, stir together the remaining 3 T of half-and-half and 1/2 tsp of vanilla in a small bowl.
6

Add the powdered sugar and stir until smooth.
7

Drizzle over the individual servings of warm pudding and serve.