Pumpkin Bread Pudding
10 slices of bread
1 15oz. can of pumpkin
1 cup milk
3/4 cup sugar
2 TBS melted butter
1 TBS pumpkin pie spice
2 tsp. vanilla
(add some nuts or raisins if you like them)
1. Let the bread sit out to get stale, or put it in a warm (but off) oven for a while until it's a little crispy but still soft on the inside. Cut it into cubes or rip it into pieces (depending on your mood). Put the bread pieces in a greased crockpot.
2. In a large mixing bowl, combine the rest of the ingredients and pour over bread pieces. Stir gently to coat.
3. Cook on LOW for 4-6 hours or until center temperature reaches 160 degrees F.
I used store-bought white bread (bleck!), but I think it would probably be even better with homemade bread or cinnamon raisin bread. I put this all together late at night and turned on my crockpot at 11pm. It was ready for my husband to eat at 5am.
Try this recipe sometime and tell me what you think. If you tweak it, please share!
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