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Pumpkin Bread Pudding
Makes 6 to 8 servings
3 eggs
1 (16 oz) can solid-pack pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
3 tablespoons sweet sherry
3/4 cup sugar
2 cups milk
3 cups pakced 3/4 inch cubed Italian, French or sourdough bread
1/2 cup chopped walnuts
heavy creamIn a large bowl, whisk the eggs until smooth. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well blended. Whisk in the sherry, sugar and milk until smooth.
Stir in the bread cubes and nuts. Turn the mixture into a 3 1/2 quart crockpot.
Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (Do not cook on the low heat setting for a longer time.) Remove the lid and continue cooking on high 20 to 30 minutes longer. Serve warm or at room temperature topped with heavy cream.
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