Sunday, November 18, 2012

Pumpkin Bread Pudding

I made this for dessert when we came home from Trick or Treating, but this would be fabulous for Thanksgiving dessert!  Bread Pudding is really very easy to make and this was delicious!

In case you missed it, I've mentioned it before, but I've made Bread Pudding before in the oven and it was a complete failure.  It seriously would NOT cook and it tasted like scrambled eggs.  NOT what you're going for when you're making a dessert!  Fast forward about 4-5 years and I got up enough guts to try it again, but in my slow cooker.  I'm so happy I did!  It turns out wonderfully!

You can really switch this up any way you choose, or use any type of flavored liquor you want.  If you don't want to add liquor, just add some canned pumpkin and a bit more liquid and sugar. :)

1 French Baguette, cut into 1/2" cubes and left out overnight to dry out.
1/2 cup craisins
1/4 cup Pumpkin Spice liquor
4 eggs
1 tsp. vanilla extract
1/2 tsp.cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 cup sugar
2 Tbsp. butter, melted
2 cups heavy cream

Directions: (I used a 3 quart crock for this)
Spray your crock with non-stick spray.
In a small bowl, soak your craisins in the pumpkin liquor.

In a bigger bowl, mix together the eggs, vanilla extract, cinnamon, salt, nutmeg, sugar, melted butter and heavy cream.

Stir in the Pumpkin liquor and soaked craisins last.

Add in the bread and stir.

Dump it all into your crock.

Place a towel under the lid and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours.

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