Bread pudding in the slow cooker is a classic and this pumpkin one hits the spot for a warm fall dessert. Topped with a warm pecan laced praline sauce makes it to die for!
Spray a 4 to 5 quart slow cooker with nonstick cooking spray (or use a Crock-Pot Liner).
Add cubes of bread to the prepared crock-pot.
In a medium mixing bowl whisk together the half & half, canned pumpkin, granulated sugar, brown sugar, eggs, vanilla and pumpkin pie spice.
Pour liquid over bread cubes in the slow cooker and lightly toss with a wooden spoon or spatula making sure all of the bread is coated with the egg mixture.
Press liquid soaked bread down slightly with the back of your wooden spoon or spatula to create an even layer.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
Praline Sauce
In a heavy sauce pan over medium-low heat on the stove-top stir together the butter, half & half and brown sugar and bring to a boil,
Reduce heat to low and stir in the toasted and chopped pecans.
Simmer sauce for approximately 5 minutes or until it thickens.
Pour warm praline sauce over cooked bread pudding and serve.
Notes
If you are short on time the praline sauce can be made ahead of time and stored in the refrigerator. To warm it up just put it in a sauce pan over low heat or you can microwave it for about 1 -2 minutes.