Pumpkin Crockpot Bread
Ingredients:
8 cups day old bread cubes
½ cup toasted pecans, chopped
½ cup cinnamon chips
4 eggs
1 cup canned pumpkin
1 cup half n half
½ cup brown sugar, packed
½ cup butter, melted
1 tsp vanilla
1 tbsp pumpkin pie spice
Vanilla ice cream, optional
Caramel ice cream topping, optional
8 cups day old bread cubes
½ cup toasted pecans, chopped
½ cup cinnamon chips
4 eggs
1 cup canned pumpkin
1 cup half n half
½ cup brown sugar, packed
½ cup butter, melted
1 tsp vanilla
1 tbsp pumpkin pie spice
Vanilla ice cream, optional
Caramel ice cream topping, optional
Directions:
Cut slices of day-old bread into cubes. Cut enough bread for 8 cups. Put the cubed bread into a greased Crock Pot along with cinnamon chips and chopped pecans. Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla and spice. Pour over the cubed bread and gently stir to coat. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve warm topped it with vanilla ice cream and caramel ice cream topping.
Cut slices of day-old bread into cubes. Cut enough bread for 8 cups. Put the cubed bread into a greased Crock Pot along with cinnamon chips and chopped pecans. Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla and spice. Pour over the cubed bread and gently stir to coat. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve warm topped it with vanilla ice cream and caramel ice cream topping.
No comments:
Post a Comment