Ingredients
8 slices cinnamon bread, cut into 1-inch cubes4 large eggs, beaten2 cups 2% milk1 cup canned pumpkin1/4 cup packed brown sugar1/4 cup butter, melted1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 cup dried cranberriesSAUCE:1 cup sugar2/3 cup water1 cup heavy whipping cream2 teaspoons vanilla extractVanilla ice cream, optional
Preparation
Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
