Pumpkin Custard Bread Pudding

• nonstick cooking spray
• 2 eggs, beaten
• 2/3 cup half-and-half or 2/3 cup light cream
• 1 (30 ounce) can pumpkin pie filling, mix
• 5 cups dry bread cubes (see NOTE)
• 1/2 cup chopped pecans
• caramel ice cream topping (optional)

1. Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
2. In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
3. Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
4. To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
5. NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.

nonstick cooking spray, eggs, light cream, pumpkin pie filling, bread, pecans, caramel ice cream topping

Taken from www.food.com/recipe/pumpkin-custard-bread-pudding-335501 (may not work)