Pumpkin Bread Pudding Recipe
Ingredients
3 eggs
1 (16-ounce) can solid-pack pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
3 tablespoons sweet sherry
3/4 cup sugar
2 cups milk
3 cups packed 3/4-inch cubes Italian, French, or sourdough bread
1/2 cup chopped walnuts
Heavy cream
Directions
1. In a large bowl, whisk the eggs until smooth. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed. Whisk in the sherry, sugar, and milk until smooth. Stir in the bread cubes and nuts. Turn the mixture into a 3 1/2-quart electric slow cooker.
2. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed. (Do not cook on the low heat setting for a longer time.) Remove the lid and continue cooking on high 20 to 30 minutes longer.
2. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed. (Do not cook on the low heat setting for a longer time.) Remove the lid and continue cooking on high 20 to 30 minutes longer.
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