Pumpkin Bread Pudding Recipe Slow Cooker

Push down bread with back of spoon to soak well. Gradually stir in cream until smooth. Whisk together eggs pumpkin half n half brown sugar melted butter vanilla cinnamon nutmeg ginger and cloves.

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Pour over the cubed bread and gently stir to coat.

Pumpkin bread pudding recipe slow cooker. Add in bread mixture and cover with pumpkin mixture. Lightly coat slow cooker with nonstick cooking spray. Pour of the mixture on top place remaining bread and nuts into the crock pot.

In a bowl combine milk pumpkin sugar vanilla pumpkin spice and salt. Toss gently to coat completely. Mix well so all the pieces are well coated.

Cut the pumpkin muffins into 1 inch cubes roughly and add both to the crock pot tossing with your hands to blend. Cover and cook on high for 2 hours. Stir in hot milk.

Spray your crock pot slow cooker with cooking spray and turn heat setting to high. Spray a 4 to 5 quart slow cooker with nonstick cooking spray or use a crock pot liner. Rearrange the top bits so they are sort of level and press down gently with the back of a spoon to slightly flatten the surface.

Add cubes of bread to the prepared crock pot. Add the bread and stir to coat well. Spray slow cooker with cooking spray.

Put the cubed bread into a greased crock pot 3 5 4 quart size or 6 quart size along with cinnamon chips and chopped pecans. Place of bread and nuts into the crock pot. Place the croissants on a cutting board and cut into 1 inch cubes.

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