Pumpkin Cranberry Bread Pudding

Ingredients

• 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
• sauce:
• 1 cup sugar
• 2/3 cup water
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• Vanilla ice cream, optional

Directions

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.