Pumpkin and Walnut Bread Pudding (Crock Pot)

• 3 eggs
• 1 (16 ounce) can solid-pack pumpkin
• 1 12 teaspoons ground cinnamon
• 12 teaspoon grated nutmeg
• 14 teaspoon ground cloves
• 3 tablespoons sweet sherry
• 34 cup sugar
• 2 cups milk
• 3 cups packed 3/4 inch cubes Italian bread or 3 cups French bread or 3 cups sourdough bread
• 12 cup chopped walnuts
• heavy cream

1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.

eggs, solidpack pumpkin, ground cinnamon, nutmeg, ground cloves, sweet sherry, sugar, milk, italian bread, walnuts, heavy cream

Taken from www.food.com/recipe/pumpkin-and-walnut-bread-pudding-crock-pot-111179 (may not work)