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.