Serve this fall bread pudding either warm or at room temperature with a dollop of whipped cream for a cozy, comforting dessert.
How to Make It
Whisk together milk, brown sugar, pumpkin, eggs, pumpkin pie spice, and vanilla in a medium bowl until well blended. Add bread, and stir gently to coat. Coat a 5- to 6-quart oval slow cooker with cooking spray; transfer bread mixture to cooker. Place a clean, dry towel over top of cooker to absorb any moisture; cover with lid, and pull towel taut under the lid. Cook on high until a knife inserted in center comes out clean and edges are slightly crisp, about 11/2 hours. Sprinkle with pecans.
Also appeared in: Cooking Light, October, 2020,Slow Cooker Recipes