Pumpkin Bread Pudding


8 slices bread, cubed
2 cups whole milk
4 eggs
1⁄4 cup granulated sugar
1⁄4 cup unsalted butter, melted
1⁄4 cup raisins
1 (14 ounce) can pumpkin pie filling
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup water
3⁄4 cup granulated sugar
1 teaspoon vanilla extract

FOR THE PUDDING, place cubed bread in greased crockpot. Beat together milk & eggs. Stir in sugar, butter, raisins, pie filling, cinnamon & nutmeg. Pour pumpkin mixture over bread & stir. Cover & cook on high 1 hour, then reduce heat to low & cook 3-4 hours or until temperature reaches 160 degrees F.

FOR THE SAUCE, just before pudding is done, melt butter in saucepan. Stir in flour until smooth, then gradually add water, sugar & vanilla. Bring to boil, then cook, stirring constantly for 2 minutes or until thickened. Pour sauce over hot bread pudding & serve.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s