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1
Preheat oven to 350 degrees with a rack in the center position.
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2
Place the bread cubes on a rimmed baking pan and bake for 10 to 15 min to dry them out.
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3
Use 1/2 Tbsp.
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of the butter to coat the inside of the insert of a 4-qt slow cooker.
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Press the bread cubes into the bottom; they should fit snugly and the bottom should be thoroughly covered.
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6
Turn the cooker to high and let it heat, uncovered, while you prepare the pudding.
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7
In a medium saucepan, heat the cream and lowfat milk till the mix is very warm and starts to bubble, but don't let it boil.
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Remove from the heat.
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Place the pumpkin puree, cinnamon, nutmeg, allspice, Large eggs and egg yolks, brown sugar, vanilla and salt in a large mixing bowl.
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Whisk them together well and then slowly pour in the warm cream mix, whisking constantly.
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Set temperature on low.
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Carefully pour the pumpkin-and-cream mix over the bread and push the bread pcs down beneath the mix to moisten them.
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13
They will pop up again but which's OK.
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14
Dot the top with the remaining 1 Tbsp.
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15
of softened butter.
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Cover and cook for 3 1/2 hrs on low or possibly till an instant-read thermometer inserted in the center registers 190 degrees and a small knife inserted in the center comes out clean.
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17
Turn the slow cooker off and let the pudding rest, covered, for 30 min, before topping with sauce and whipped cream.
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18
Bourbon Caramel Sauce With Whipped Cream: While the pudding is cooking, make the sauce.
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Have all the ingredients ready before you begin.
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Place the sugar, water and lemon juice in a large heavy saucepan.
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It must have at least a 2-qt capacity because the mix will bubble vigorously when the cream and butter are added later, and you do not want to get burned.
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Bring the mix to a boil over medium-high heat; stir only till the sugar is dissolved and the syrup is clear.
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23
Continue to boil, without stirring, till the mix starts to turn an amber color, that may take 15 to 20 min.
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Be careful, it can burn very easily; if your eyes begin to sting it means it is starting to burn.
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25
When the mix has darkened to a rich caramel color, remove it from the heat and immediately stir in the butter, bit by bit, then 1/2 c. of the heavy cream, and finally the bourbon and vanilla.
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26
Cold to room temperature.
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27
While the sauce is cooling, beat the remaining 2 c. of cream with a whisk or possibly electric mixer till it forms soft peaks.
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28
To serve, scoop the pudding into individual bowls, drizzle on some caramel sauce (be generous), then top with a dollop of whipped cream.
