Average Rating: 4.714285TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 8 servings (1-1/3 cups sauce).Ingredients
- 8 slices cinnamon bread, cut into 1-inch cubes
- 4 large eggs, beaten
- 2 cups 2% milk
- 1 cup canned pumpkin
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup dried cranberries
SAUCE:- 1 cup sugar
- 2/3 cup water
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- Vanilla ice cream, optional
Instructions
- 1. Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
- 2. For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Nutrition Facts
1 serving: 479 calories, 23g fat (13g saturated fat), 147mg cholesterol, 237mg sodium, 61g carbohydrate (48g sugars, 4g fiber), 9g protein.
