Slow Cooker Pumpkin Bread Pudding

Slightly adapted from Simply Suzanne

 

8 cups day-old bread cubes (I used homemade challah)

4 eggs (I used extra-large)

1 cup canned pumpkin

1 1/2 cups half–n-half

½ cup brown sugar, packed

½ cup butter, melted

1 1/2 teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves
2 cups Caramel Bits

½ cup toasted pecans, chopped

 

Cut slices of day old bread into cubes.

Put the cubed bread into a buttered Crock Pot (3.5 - 4 quart size) along with caramel bits and chopped pecans.

Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger, and cloves. Pour over the cubed bread and gently fold bread cubes to coat, evenly distributing the caramel and nuts in the process.

Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

Serve warm topped with vanilla ice cream and your favorite topping.

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