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Nov 15, 2012

Slow Cooker Pumpkin Bread Pudding with Creme Anglaise

I couldn't be happier to finish off this Thanksgiving dinner collaboration with Kiersten, than to do so with dessert! Making this pumpkin bread pudding in your slow cooker is so nice and simple. You just drop everything in, walk away and let it cook. It makes the craziness of cooking on Thanksgiving so much less stressful. 

And something that you're probably starting to love by now is that Kiersten's recipes are not only perfect for reducing stress and time in the kitchen but they are so delicious as well. As you can imagine, this slow cooker pumpkin bread pudding topped with creme anglaise is no exception. 

The slight spicyness of the pumpkin is sweetly condensed with the creme anglaise. Together they make the most satisfying Thanksgiving dessert possible. Throw in some raisins, dried cranberries or if you're a real sweet tooth like me, some dark chocolate chips. They melt right into the bread pudding and make swirls of chocolate that are a pleasant surprise as you eat. 

Make sure you save room for this one!

Slow Cooker Pumpkin Bread Pudding with Creme Anglaise

6 c. stale bread cubes (I used French bread)

1/4 c. raisins (dried cranberries or dark chocolate chips would work too!)

1/4 c. chopped pecans

2 eggs, beaten

3 c. milk (I used 2%)

1-14.5 oz. can pumpkin

3/4 c. brown sugar

1 tsp. vanilla

2 tsp. pumpkin pie spice

Grease slow cooker with butter. Transfer bread cubes, raisins, and pecans to slow cooker. Stir to combine.

Combine eggs, milk, pumpkin, brown sugar, vanilla, and pumpkin pie spice in a large bowl. Pour over bread cubes. Cover and heat at low for 3-4 hours, or until toothpick inserted in center comes out clean. Serve with creme anglaise.

2 c. half and half

4 large egg yolks

1/2 c. granulated sugar

1 tsp. vanilla extract

To make the creme anglaise, heat half-and-half in a large heavy-bottomed saucepan over medium-low heat. Cook until just simmering, about 5 minutes.

In a medium bowl, whisk together sugar and egg yolks. Slowly add half of half-and-half mixture to the egg yolk mixture, whisking constantly. Pour half-and-half and egg mixture back into saucepan and raise heat to medium. Stir constantly with a wooden spoon until sauce has thickened and coats back of spoon, about 5 minutes. Remove from heat immediately and stir in vanilla extract; pour through strainer into a heat-proof bowl. Cover and refrigerate overnight.

The last recipe over on Oh My Veggies today is Kiersten's ginger orange cranberry sauce. (It really is as good as it sounds!)

Recipe by Kiersten Frase, photographs by me.