Pumpkin Cranberry Bread Pudding

• 8 slices cinnamon bread, cut into 1-inch cubes
• 4 eggs, beaten
• 2 cups 2% milk
• 1 cup canned pumpkin
• 1/4 cup packed brown sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• SAUCE:
• 1 cup sugar
• 2/3 cup water
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract

1. Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean.
2. For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. Yield: 8 servings (1-1/3 cups sauce).
3. Nutrition Facts: 1 serving with 8 teaspoons sauce equals 469 calories, 23 g fat (12 g saturated fat), 166 mg cholesterol, 236 mg sodium, 58 g carbohydrate, 4 g fiber, 9 g protein.
4. Prep: 15 min Cook 3 hours

cinnamon bread, eggs, milk, pumpkin, brown sugar, butter, vanilla, ground cinnamon, ground nutmeg, cranberries, sugar, water, heavy whipping cream, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-cranberry-bread-pudding-50092278 (may not work)