Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This scrumptious-looking recipe just cries out Autumn! It's from Fresh from the Vegetarian Slow Cooker by Robin Robertson. She says it's great for a crowd at holiday gatherings when you want the seasonal taste of pumpkin without the fuss of a pie. I can't wait to try it! Ingredients:
4 cups cubed white bread |
3 cups vanilla-flavored soymilk (or milk for non-vegans) |
1 (16 ounce) can solid-pack pumpkin |
3/4 cup firmly packed light brown sugar (or a natural sweetener) |
1/4 cup bourbon |
1 teaspoon pure vanilla extract |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
Directions:
1. Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
2. In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
3. In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
4. Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
5. Cover and cook on Low for 3 hours, until firm.
6. Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.
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