Crock Pot Pumpkin Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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I got this recipe from a tear out recipe magazine ages ago, and only make this one during Christmas parties as it is very rich and delictable. It's always fun to see the people attack it...I rarely have more than crumbs left, so I know it's a keeper. The bourbon is purely optional, but it seems to be everyones preference. Enjoy! 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.
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