[Bèsame*]

Had this last night, it's going to be a do over real soon! It's easy and soooo good! Topped it with Carmel sauce. But whipped cream will be next. I thought the cinnamon chips would be hard to find, but I found them, first stop. I'm thinking butterscotch chips would work as well........oh, it makes the house smell like yumminess!

Slow Cooker Pumpkin Pecan Bread Pudding
Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 8 servings

Ingredients

8 cups day old bread cubes
1/2 cup toasted pecans, chopped
1/2 cup cinnamon chips
4 eggs
1 cup canned pumpkin
1 cup half n half
1/2 cup brown sugar, packed
1/2 cup butter, melted
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
Vanilla ice cream, optional
Caramel ice cream topping, optional
Instructions

Cut slices of day old bread into cubes. I had some leftover sliced Italian bread in my freezer that worked great for this. Cut enough bread for 8 cups. Put the cubed bread into a greased Crock Pot (3.5 - 4 quart size) along with cinnamon chips and chopped pecans.
Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. Pour over the cubed bread and gently stir to coat.
Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
Serve warm topped it with vanilla ice cream and caramel ice cream topping.
Recipe adapted from Taste of Home