My how the year has flown by, I can’t believe it’s already November! But I’m excited because it’s almost Thanksgiving. This year my husband and I are planning to stay local and have a progressive Thanksgiving dinner over 3 stops. For one of the dinners my assignment was dessert which of course is my specialty. I’m planning to bring a Pumpkin Bread Pudding with a Maple Vanilla sauce prepared in my Crock-Pot® Slow-cooker. This will save me time and oven space. My handy dandy slow-cooker has cool latches to connect the lid and body so that I can easily transport it! I love when they invent things to make my life easier.
But back to the bread pudding. I’m still obsessed with Pumpkin Spice anything so thought I’d infuse the traditional custard with pumpkin puree! I also added in some chocolate chips and chopped pecans to provide some texture and additional flavor. For the sauce I thought a maple vanilla sauce would pair well, and it sure does! I would even spike this with bourbon to give it some depth, but since there are kids at the dinner, I must refrain. You can always add 1-2 tbsp if you want though!
What are your plans for Thanksgiving? If you’re making desserts, I’d love to know what you plan to make and what your shortcuts are!
Pumpkin Bread Pudding
12 cups challah bread, cubed
1/2 cup chocolate chips
½ cup pecan chopped
3 cups milk
2 cups pumpkin puree
1/3 cup butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 tsp kosher salt
1. Preheat oven to 350 degrees.
2. Place cubed challah bread on baking sheet and bake for 10 minutes until the top is golden brown.
3. In a large mixing bowl, combine brown sugar, eggs, butter, pumpkin puree, and mix on medium speed with handheld mixer.
4. Add spices, salt, and vanilla extract and continue mixing. Slowly add in milk until incorporated.
5. In the Crock-Pot® Slow-cooker, place half of bread and layer with chocolate chips and pecans. Repeat with another layer of bread, chocolate chips, and pecans.
6. Pour pumpkin custard mixture over the top and press bread down to soak.
7. Set Crock-Pot® Slow-cooker timer to 4 hours on low.
8. To serve, spoon bread pudding on bowl and top with ice cream and maple vanilla sauce.
Maple Vanilla Bourbon sauce
4 tbsps unsalted butter
½ cup brown sugar
2 tbsps maple syrup
1 pinch of salt
1 tsp vanilla extract
½ cup whipping cream
1. In a saucepan on medium heat, add butter, brown sugar, maple syrup, salt, vanilla extract, and whipping cream.
2. Bring to boil and let it bubble for 2-3 minutes to thicken.
3. Remove from heat and enjoy.
This post is sponsored by Crock-Pot® brand