8 cups cubed French bread
3/4 cup semisweet chocolate chips
1/2 cup canned solid-pack pumpkin
1 1/2 cups whole milk
1/2 cup brown sugar
3 Tbsp butter, melted
1/2 tsp salt
1 tsp cinnamon
2 tsp vanilla
Spray 3-quart slow cooker with nonstick baking spray. Place bread and chocolate chips in slow cooker and stir gently to mix. In medium bowl, combine pumpkin and milk and stir. Add remaining ingredients and mix until smooth. Pour mixture into slow cooker. Push bread down into liquid if necessary. Cover and cook on HIGH for 2 hours or until pudding is set. Turn off slow cooker; remove cover. Let bread pudding stand for 15 minutes before serving. Makes 8 servings.
Now that it’s October it’s time to break out the pumpkin recipes. I enjoy pumpkin recipes especially when they have chocolate in them. I enjoyed this recipe. It made quite a lot. I actually liked it better cold the next day. 3 stars.
Recipe Source: adapted from Slow Cooker Church Potluck