Bourbon-spiked Pumpkin Bread Pudding (crock Pot)

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 4 cups cubed white bread
• 3 cups vanilla-flavored soymilk (or milk for non-vegans)
• 1 (16 ounce) can solid-pack pumpkin
• 3/4 cup firmly packed light brown sugar (or a natural sweetener)
• 1/4 cup bourbon
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Recipe

• 1 press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
• 2 in a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. remove the pan from the heat and set aside.
• 3 in a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. blend well, then slowly add the hot milk, stirring constantly.
• 4 carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. repeat with remaining bread and pumpkin mixture.
• 5 cover and cook on low for 3 hours, until firm.
• 6 turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.