words & image Catherine Frederick
Just when I thought this recipe couldn’t get better, I discovered it’s cooked in the crock pot! My family would probably starve if crock pots hadn’t been invented. What’s not to love about placing a few ingredients in a pot, leaving the house for several hours, only to return to a house that smells divine and dinner waiting? Well, this recipe may not be dinner, but it is delicious! Serve it up for breakfast or dessert — it’s perfect for family and friend gatherings too!
»8 cups day-old bread cubes
»½ cup toasted pecans, chopped
»½ cup cinnamon chips
»1 cup canned pumpkin
»1 cup half and half
»½ cup brown sugar, packed
»½ cup butter, melted
»1 teaspoon vanilla
»½ teaspoon cinnamon
»½ teaspoon nutmeg
»¼ teaspoon ground ginger
»1/8 teaspoon ground cloves
»Vanilla ice cream
»Caramel topping, optional
Prep work: toast pecans and grease side and bottom of crock pot. Make sure you use day-old bread and have enough to make eight cups cubed.
Cube bread and place into crock pot. Add chopped pecans and cinnamon chips. In medium bowl, add cloves, nutmeg, cinnamon, ginger, vanilla, brown sugar, melted butter, half and half, eggs, and pumpkin. Whisk to combine.
Pour mixture over bread cubes. Stir, coating bread cubes. Cook on low
temperature for three to four hours, or until toothpick comes out clean.
Serve while hot with toppings of choice. We love it with ice cream and
caramel. And sometimes with syrup!