Crockpot Pumpkin Bread Pudding

• Vegetarian

• Desserts

  • 1 Loaf French bread pudding

Found on hollyscheatday.com

Description

Ingredients

• 1 Loaf of French Bread Pudding, Torn Into Pieces.
• 2 Cups of Half & Half or Heavy Whipping Cream.
• 1 (15 Ounce) Can of Pumpkin Puree.
• 3/4 Cup of Granulated Sugar.
• 3/4 Cup of Light Brown Sugar.
• 4 Eggs.
• 1 Tablespoon of Cinnamon.
• 2 Tablespoons of Vanilla Extract.
• 4 to 5 Quart Slow Cooker.
• 1 Cup (2 Sticks) of Unsalted Butter.
• 1 Cup of Half & Half.
• 1 Cup of Light Brown Sugar.

Directions

• Liberally spray your slow cooker with non-stick cooking spray, set aside. You can cut up your whole bread loaf with a knife or just rip it up into pieces and place into your slow cooker pot. Now in a medium/large bowl place your pumpkin puree, half & half, brown sugar, granulated sugar, eggs, vanilla and cinnamon and whisk all together until well mixed. Pour the mixture all over your bread pieces in your crockpot and with a spoon or spatula, press the bread down to make sure all are well covered. Now turn your crockpot on high and bake for 2.5 hours (or on low for 5.5).
• In a medium saucepan, place your butter, half & half and brown sugar. On medium heat melt all of the ingredients together, then raise the heat to high and bring your ingredients to a boil for about 20 seconds, lower the heat to low then simmer for about 5 minutes or until it starts to thicken. When your bread pudding is done, when you serve it, pour this delicious sauce all over and enjoy!!!