Do you want to wow the family with something a little different this holiday season?  Here is my recipe for Pumpkin Bread Pudding.  Made in a slow cooker so that you can serve it warm without taking up space in the oven. Brilliant!!

Pumpkin Cranberry Bread Pudding                             Yield: 12 servings

12 slices cinnamon bread, cubed               1 tsp vanilla extract

6 eggs                                                   1 tsp ground cinnamon

2 ½ cups milk                                         ½ tsp ground nutmeg 

15 oz. can pumpkin puree                        ¾ cup dried cranberries or ½ cup fresh

¼ cup packed brown sugar

6 Tble butter, melted

1.)    Grease the sides of a 5 quart slow cooker. Cube the bread into 1 inch squares and place them in the slow cooker. 

2.)    In a large bowl, beat the eggs with the milk.  Then add in the pumpkin, brown sugar, butter, vanilla, and spices. Mix well with a whisk. Pour mixture over the bread. Stir in the cranberries.

3.)    Cover and cook on low for 3-4 hours.  You want a knife inserted into the middle to come out clean.