8 slices cinnamon bread, cut into 1-inch cubes
4 eggs, beaten
2 cups 2% milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 teaspoons vanilla extract
Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean.
For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding.
Yield: 8 servings (1-1/3 cups sauce).
From Taste of Home
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This recipe was most recently featured in
Boston Organics Newsletter No. 47 of 2012.