CrockPot Pumpkin Praline Bread Pudding
Ingredients
Bread Pudding:
1 loaf Bread (day old, cut into to cubes (can use French bread, Italian Bread, Challah, etc))
2 cups Fat Free Half & Half
15 ounces Canned Pumpkin Puree (1 can)
¾ cup Granulated Sugar
¾ cup Brown Sugar (light or dark)
4 whole Eggs
2 tablespoons Pure Vanilla Extract
1 tablespoon Pumpkin Pie Spice
Praline Sauce:
1 cup Unsalted Butter
1 cup Fat Free Half & Half
1 cup Brown Sugar (light or dark)
¾ cup Pecans (toasted & chopped)
Directions
Bread Pudding:
Spray a 4 to 5 quart slow cooker with nonstick cooking spray (or use a Crock-Pot Liner).
Add cubes of bread to the prepared crock-pot.
In a medium mixing bowl whisk together the half & half, canned pumpkin, granulated sugar, brown sugar, eggs, vanilla and pumpkin pie spice.
Pour liquid over bread cubes in the slow cooker and lightly toss with a wooden spoon or spatula making sure all of the bread is coated with the egg mixture.
Press liquid soaked bread down slightly with the back of your wooden spoon or spatula to create an even layer.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
Praline Sauce:
In a heavy sauce pan over medium-low heat on the stove-top stir together the butter, half & half and brown sugar and bring to a boil.
Reduce heat to low and stir in the toasted and chopped pecans.
Simmer sauce for approximately 5 minutes or until it thickens.
Pour warm praline sauce over cooked bread pudding and serve.
