Pumpkin Cranberry Bread Pudding

• 8 slices cinnamon bread, cut into 1-inch cubes
• 4 large 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
• 1 cup sugar
• 2/3 cup water
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• Vanilla ice cream, optional

1. Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
2. For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.

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

Taken from www.tasteofhome.com/recipes/pumpkin-cranberry-bread-pudding/ (may not work)