Pumpkin Bread Pudding with Cinnamon Vanilla Sauce

Company's a comin'!  And I needed a warm fall dessert.  Couldn't find exactly what I was looking for.  I knew I wanted pumpkin, knew it needed to be in a slow cooker and knew I wanted a warm sauce.  

Mother is the necessity of invention?

Invention is the necessity of mother?

Necessity is the invention of the mother?

Mother is necessary?

Well anyway,  made my own... How I wanted it and it was 

TO DIE FOR

Cooking this in a slow cooker keeps is moist and frees up the oven. It's such a maintenance free way to cook up goodness.

Don't be tempted to turn your slow cooker up to high or the edges will burn. It will poof up almost to the top when it's done.

  

Spray the dickens out of your slow cooker, and hit the foil too so you can just lift it out when it's done.

Looks like a jiggly mess when it starts, but just you wait...

Bread Pudding always work best with stale bread,  it really absorbs so much more of the flavor and the custardy texture.

The Cinnamon Vanilla Sauce is so rich and buttery.  

The Pumpkin Bread Pudding is so moist, lightly spicy.  It's a good mixture of pumpkin pie and bread pudding.

So together, it's fall in all it's tasty splendor.

For optimal pleasure, serve both warm.

Pumpkin Bread Pudding with Cinnamon Vanilla Sauce

1 round loaf bread (sheepherder, challah)
10 egg yolks
2 cans evaporated milk
1 16 oz. can pumpkin
1 can sweetened condensed milk
1/2 cup sugar
1 T. vanilla 
2 t. cinnamon
1 t. nutmeg
1/2 salt

Cut bread into 1 inch cubes.  Combine remaining ingredients and mix well.  Fold in bread cubes, not smashing but mixing well.  Let sit there for at least 15 minutes.

Spray slow cooker with Pam.  Line with foil.  Spray foil with Pam.  Pour in gloppy mixture.  Turn to low, cover and cook go play BINGO for 4 1/2 to 5 hours or until cooked through.

Serves 10 I'd say.

Top with:

Cinnamon Vanilla Sauce

2 cups butter
2 cups sugar
1 cup buttermilk
1/2 t. cinnamon
2 T vanilla
1 t. baking soda

Melt together the butter, sugar, buttermilk and cinnamon.  Bring to a boil over medium heat, stirring constantly.  Remove, add vanilla and baking soda.  Use a BIG pot so it doesn't 'foam over' when you add the baking soda.  

Makes enough to generously pour over the bread pudding.


One more reason why FALL HAS IT ALL!



Posted by: Rona