Pumpkin Cranberry Bread Pudding

• 8 slices cinnamon bread, cut into 1-inch cubes
• 4 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 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup dried cranberries

SAUCE:

• 1 cup sugar
• 2/3 cup water
• 1 cup heavy whipping cream
• 2 tsp vanilla extract

Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean.

For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. 

Yield: 8 servings (1-1/3 cups sauce).