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Slow Cooker Spiced Pumpkin Bread Pudding with Bourbon Sauce
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Mixing Bowl
  • Saucepan

Ingredients
  

  • 4 cups cubed day-old bread
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons bourbon
  • 1/4 cup heavy cream

Instructions
 

  • In a large mixing bowl, whisk the pumpkin puree, eggs, milk, granulated sugar, cinnamon, nutmeg, and vanilla until smooth.
  • Add the bread cubes to the bowl and stir gently until all pieces are coated. Let the mixture rest for 5 minutes so the bread absorbs some liquid.
  • Pour everything into the slow cooker and spread it into an even layer.
  • Cover and cook on low for 3 to 4 hours, until the center is set and a knife inserted comes out mostly clean.
  • When the pudding is nearly done, make the sauce. Melt the butter in a small saucepan over medium heat.
  • Stir in the brown sugar, bourbon, and heavy cream. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly.
  • Turn off the slow cooker and spoon the warm bread pudding into bowls. Drizzle each serving with bourbon sauce.

Notes

Day-old bread keeps the texture from turning mushy during the long cook time. If you prefer a milder sauce, start with one tablespoon of bourbon and taste before adding the second. Leftovers reheat well in the microwave with a splash of milk to loosen the texture.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Large Mixing Bowl, Saucepan