A delightful twist on the classic bread pudding, infused with warm pumpkin spice flavors and topped with a luscious vanilla sauce.
Grease the crockpot and add the cubed bread.
Using slightly stale bread helps it absorb the custard better.
In a mixing bowl, whisk together the milk and eggs until well combined.
Ensure the eggs are fully incorporated to create a smooth custard.
Add the sugar, melted butter, raisins, pumpkin puree, cinnamon, and nutmeg to the milk mixture and stir well.
Mix thoroughly to evenly distribute the spices and pumpkin flavor.
Pour the pumpkin mixture over the bread in the crockpot and gently stir to coat the bread.
Ensure all bread pieces are soaked in the custard for even cooking.
Cover and cook on high for 1 hour, then reduce to low and cook for 3-4 hours until the pudding is set.
Check the pudding's doneness by inserting a knife; it should come out clean.
To make the sauce, melt the butter in a saucepan over medium heat.
Stir constantly to prevent the butter from burning.
Stir in the flour until smooth, then gradually add the water, sugar, and vanilla extract.
Add the liquid slowly to avoid lumps in the sauce.
Bring the mixture to a boil, then cook, stirring constantly, for 2 minutes until thickened.
Keep stirring to achieve a smooth and glossy sauce.
Pour the warm sauce over the bread pudding and serve.
Serve immediately for the best flavor and texture.
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