Slow Cooker Pumpkin Pecan Bread Pudding

1st Place of the Incredible Edible Egg Recipe Contest – Gail Fuller, Raleigh, NC

5

Prep Time: 20 Mins

Cook Time: 5 Hr 0 Mins

Makes: Makes 6 Servings

Ingredients

Pumpkin Bread Pudding:
1 (1 pound) loaf day old bread – about 8 cups cubed
1/2 cup raisins
4 large EGGS
1 cup canned pumpkin
1 cup half-n-half
1/2 cup heavy cream
3/4 cup brown sugar
3 Tablespoons butter – melted
1/2 teaspoon vanilla
1 Tablespoon pumpkin pie spice

Praline Sauce:
1/2 cup butter
1/2 cup heavy cream
1/3 cup brown sugar
1/2 cup toasted pecans – chopped

Instructions

Pumpkin Bread Pudding:
Cut slices of day old bread into cubes.

Put bread cubes and raisins into a greased Crockpot (3.5-4 qt size).

Whisk together eggs, pumpkin, half-n-half, cream, brown sugar, melted butter, vanilla and pumpkin pie spice. Pour over bread cubes and chopped pecans in Crockpot and stir gently making sure all bread cubes are covered.

Cook on LOW for 4-5 hours or until a knife inserted in center comes out clean.

Praline Sauce:
In a heavy saucepan over medium-low heat, stir together butter, cream and brown sugar. Bring to a boil and reduce heat to low. Simmer until sauce thickens, for about 5 minutes. Add chopped pecans and pour over bread pudding in Crockpot. Cook for another 30 minutes.