Pumpkin Bread Pudding

• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 2 cups half-and-half
• 3 tablespoons half-and-half
• 1 cup firmly packed brown sugar
• 2 teaspoons pure vanilla extract, divided
• 1 12 teaspoons ground cinnamon
• 12 teaspoon ground cloves
• 12 teaspoon ground nutmeg
• 12 teaspoon ground allspice
• 12 croissants, torn into pieces
• 12 cup golden raisin
• 12 cup chopped pecans
• 2 cups powdered sugar

1. In a lightly greased medium slow cooker, combine puree, eggs, 2 cups of the half-and-half, sugar, 1 1/2 tsp vanilla, cinnamon, cloves, nutmeg, and allspice.
2. Gently stir in the croissant pieces and raisins.
3. Sprinkle with the pecans.
4. Cover and cook on HIGH for 1 1/2-2 hours.
5. Just before serving, stir together the remaining 3 T of half-and-half and 1/2 tsp of vanilla in a small bowl.
6. Add the powdered sugar and stir until smooth.
7. Drizzle over the individual servings of warm pudding and serve.

pumpkin puree, eggs, brown sugar, vanilla, ground cinnamon, ground cloves, ground nutmeg, ground allspice, croissants, golden raisin, pecans, powdered sugar

Taken from www.food.com/recipe/pumpkin-bread-pudding-513578 (may not work)