Pumpkin Bread Pudding

This one looked so good, I just had to make it. I cooked this in my 6 quart Hamilton Beach for 3 hours on high and it turned out delicious! I cooked it part of the time at my house and then carried it across the street to my friend Rachel's house, where I finished cooking it for dessert. We all loved it! Even the picky kids... they gave it the thumbs up... until 3 of them demanded ice cream.... on a plate... not in the bowl.... not touching the bread pudding... which they would no longer eat... Oh well- the rest of us devoured it and I brought some to my other neighbors who were very happy to see me.

Rachel and I thought this recipe would be perfect around the holidays, especially with the brown sugar rum sauce on top. It would also be delicious topped with whipped cream or ice cream.

2 cups whole milk
2 tablespoons butter
2 eggs
1 cup canned pumpkin puree
2 teaspoons vanilla
½ cup packed brown sugar
1 tablespoon cinnamon
¼ teaspoon salt
1 loaf of cinnamon raisin bread, torn into small pieces (about 16 slices/ 8 cups)
Sauce:
½ cup (1 stick) butter
½ cup packed dark brown sugar
½ cup heavy cream
2 tablespoons rum (optional)

Lightly spray crockpot stoneware with cooking spray. Heat milk and butter in microwave on high 2 ½ to 3 minutes or until very hot.

Mix together remaining ingredients except bread in a large bowl. Stir in hot milk. Add bread cubes; toss to coat completely. Pour into slow cooker. Cover and cook on high for 2-3 hours or until knife inserted into center comes out clean. Turn off heat or turn to warm if you are serving shortly. Uncover; let stand 15 minutes.

To make sauce, stir butter, sugar and cream in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat. Stir in rum, if desired. Spoon bread pudding into individual bowls and top with sauce.