Pumpkin Bread Pudding

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FOR THE 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

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

DIRECTIONS
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.
Food.com 

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