Bourbon Spiked Pumpkin Bread Pudding Crock Pot

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This scrumptious-looking recipe just cries out autumn!" it's from fresh from the vegetarian slow cooker by robin robertson! . She says it's "great for a crowd at holiday gatherings when you want the seasonal taste of pumpkin without the fuss of a pie." i can't wait to try it!"!

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Steps

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Press half the bread cubes into the bottom of a lightly oiled 3 1 / 2- to 4-quart slow cooker.

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In a medium-size saucepan , heat the milk until hot , but do not let it come to a boil.

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Remove the pan from the heat and set aside.

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In a large mixing bowl , combine the pumpkin , brown sugar , bourbon , vanilla , spices , and salt.

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Blend well , then slowly add the hot milk , stirring constantly.

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Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them.

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Repeat with remaining bread and pumpkin mixture.

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Cover and cook on low for 3 hours , until firm.

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Turn off the slow cooker and let the pudding sit , covered , for 20 minutes before serving.

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Ingredients

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white bread, vanilla-flavored soymilk, solid-pack pumpkin, light brown sugar, bourbon, pure vanilla extract, ground cinnamon, ground ginger, ground allspice, ground nutmeg, salt