Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot)

1. 1

   Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.

2. 2

   In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.

3. 3

   In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.

4. 4

   Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.

5. 5

   Cover and cook on Low for 3 hours, until firm.

6. 6

   Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.