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Pumpkin Bread Pudding


3 eggs
1 (16-oz. ) can solid-pack pumpkin
1 1/2 tsps. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. ground cloves
3 tbsp. sweet sherry
3/4 cup sugar
2 cups milk
3 cups packed 3/4-inch cubes Italian, French or sourdough bread
1/2 cup chopped walnuts
Heavy cream


In a large bowl, whisk the eggs until smooth. Whisk in the pumpkin, cinnamon, nutmeg and cloves until well mixed. Whisk in the sherry, sugar and milk until smooth. Stir in the bread cubes and nuts. Turn the mixture into a 3 1/2-quart slow cooker.

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 setting for a longer period of time or the pudding will not rise.

Remove the lid and continue cooking on high 20 to 30 minutes longer. Serve warm or at room temperature topped with heavy cream.

Serves 6-8.

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