Pumpkin Custard Bread Pudding

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• nonstick cooking spray
• 2 eggs, beaten
• 2/3 cup half-and-half or 2/3 cup light cream
• 1 (30 ounce) can pumpkin pie filling, mix
• 5 cups dry bread cubes (see note)
• 1/2 cup chopped pecans
• caramel ice cream topping (optional)

Recipe

• 1 lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
• 2 in a large bowl whisk together the eggs and half-and-half. stir in the pumpkin pie filling until combined. stir in the bread cubes. pour pumpkin mixture into the prepared cooker.
• 3 cover and cook on lo heat only for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees f.) turn off cooker and, if possible, remove liner from cooker. let stand, uncovered for 30 minutes before serving.
• 4 to serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. if desired, drizzle with caramel ice cream topping.
• 5 note: to make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. spread bread cubes in a single layer in a 15x10x1-inch baking pan. bake, uncovered in a 300 degree f. oven for 10 to 15 minutes.