Bourbon Spiked Pumpkin Bread Pudding Crock Pot Recipes

BOURBON PUMPKIN BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix bread cubes and pecans; set aside.
• In large bowl, beat half-and-half, 1/4 cup bourbon, the pumpkin, brown sugar, 1/4 cup granulated sugar, the eggs, 1 teaspoon vanilla, the cinnamon, ginger, nutmeg and allspice with whisk. Pour custard into baking dish. With spoon, press bread cubes and pecans into custard. Let stand 30 minutes.
• Heat oven to 350°F. Bake bread pudding 45 minutes or until top is golden brown.
• Meanwhile, in 2-quart saucepan, stir together milk and whipping cream. Cut vanilla bean in half; scrape out seeds. Add seeds and bean to milk mixture. Heat to simmering over low heat. In medium bowl, beat egg yolks and 3 tablespoons granulated sugar with whisk. Slowly pour warm milk mixture into egg yolk mixture, stirring constantly. Return mixture to saucepan. Cook and stir over low heat until sauce begins to thicken. Strain sauce into small heatproof pitcher or bowl; discard vanilla bean. Stir 1/4 cup bourbon into sauce. Refrigerate until serving time.
• Cut warm bread pudding into squares; serve with bourbon sauce.

BOURBON-SPIKED PUMPKIN BREAD PUDDING (CROCK POT)

Steps:

• Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
• 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.
• 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.
• 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.
• Cover and cook on Low for 3 hours, until firm.
• Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

CROCK POT PUMPKIN BREAD PUDDING

Steps:

• Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
• Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
• Turn off heat and uncover for 15 minutes.
• Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON

Steps:

• Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
• In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
• In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
• In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
• Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.