Breakfast Pumpkin Bread Pudding

This comforting breakfast pumpkin bread pudding is perfect for a cozy morning. It's made with simple ingredients and cooked to perfection in a slow cooker, filling your kitchen with delightful aromas.

Ingredients:

• 6 cups cubed day-old bread
• 1 can 15 ounces pumpkin puree
• 4 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup chopped pecans optional

Instructions:

Grease the slow cooker insert

Place the cubed bread in the slow cooker

In a bowl, whisk together pumpkin puree, eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt until well combined

Pour the mixture over the bread cubes in the slow cooker

Press down gently to ensure all bread is soaked

Sprinkle chopped pecans on top if desired

Cover and cook on low for 4-6 hours or until the pudding is set and cooked through

Serve warm, optionally with a drizzle of maple syrup or a dollop of whipped cream