- 4 cup(s) French bread, cubed into small 2-inch bites
- 4 tbsp(s) unsalted butter, melted
- 1/2 (15 oz) can(s) pumpkin (not pumpkin pie filling)
- 1 cup(s) milk
- 1/3 cup(s) sugar
- 1 large egg
- 1 tsp(s) each, cinnamon and pumpkin pie spice
- 1/2 tsp(s) salt
- BOURBON SAUCE
- 1/4 cup(s) brown sugar
- 1/4 cup(s) honey
- 2 tbsp(s) unsalted butter
- 1/8 cup(s) bourbon
- 1/2 tsp(s) cinnamon
- 1/4 tsp(s) ground ginger
- 1 pinch(s) salt
- 1/4 cup(s) chopped pecans
This recipe works best with a mini Crock Pot! Add bread to Crock Pot and pour melted butter over the top. Toss the bread so that the butter coats most of the bread cubes.
In a separate bowl, combine remaining ingredients until mixed. Pour mixture over the top of the bread and gently fold the bread so that the mixture coats all the bread. Cover and turn Crock Pot on to the low setting for 5-6 hours. Enjoy with the bourbon glaze over individual servings.
TO MAKE THE BOURBON SAUCE:
Combine brown sugar and next 6 ingredients in a saucepan, stirring well. Bring to a boil over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Remove from heat and add pecans. While warm, pour over individual servings of Pumpkin Bread Pudding.