Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Pumpkin Bread Pudding From The Best Slow Cooker Cookbook Ever MAKES 6 TO 8 SERVINGS 3 eggs 1 (16-ounce) can solid-pack pumpkin 1 1/2 teaspoons ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 3 tablespoons sweet sherry 3/4 cup sugar 2 cups milk 3 cups packed 3/4-inch cubes Italian, French, or sourdough bread 1/2 cup chopped walnuts Heavy cream 1. In a large bowl, whisk the eggs until smooth. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed. Whisk in the sherry, sugar, and milk until smooth. Stir in the bread cubes and nuts. Turn the mixture into a 3 1/2-quart electric slow cooker. 2. Cover and cook on the high heat setting 2 1/4 to 21/2 hours, or until puffed. (Do not cook on the low heat setting for a longer time.) Remove the lid and continue cooking on high 20 to 30 minutes longer. Serve warm or at room temperature, topped with heavy cream. Nature's Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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