I made this bread pudding today for my family holiday get-together and it was a hit with everyone. You need the crockpot for this one. It's a dump it and forget it kind of recipe and tastes fabulous. I made my own bread to use in the recipe, but you can easily use any kind of bread you want. I think a cinnamon raisin bread might be especially good. I adapted this recipe from my new favorite cookbook, Fresh from the Vegetarian Slow Cooker, by Robin Robertson. The spirit part comes from the bourbon used to spike it up, but it is totally optional if you choose not to partake - it's still a recipe worth making!!

Pumpkin Bread Pudding
submitted by dragonfly

4 cups cubed white bread
3 cups vanilla soy milk or vanilla rice milk
16-ounce can pumpkin
3/4 cup packed brown sugar
1/4 cup bourbon or dark rum
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt

Press half the bread cubes into the bottom of the crockpot. Heat the soy milk till hot, but not boiling, and then set aside. Stir together the pumpkin, sugar, bourbon, vanilla, spices and salt in a separate bowl. Whisk in the hot milk slowly and then pour half of it over the bread cubes. Repeat with remaining bread cubes and pumpkin mixture. Cook on low for 3 hours. Turn off the crockpot for about 20 minutes before enjoying.