Ingredients:

  • 6 cups cubed brioche or challah bread, stale or toasted
  • 2 tbsp unsalted butter, melted
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Grease the inside of a 6-quart slow cooker generously with melted butter.
  2. In a small bowl, whisk together the softened cream cheese, powdered sugar, and 1 tsp vanilla extract until smooth.
  3. Place the bread cubes in the slow cooker, tossing them lightly for even distribution. Dollop small spoonfuls of the prepared cream cheese mixture between the bread layers.
  4. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until smooth.
  5. Beat in the eggs one at a time, followed by the remaining vanilla extract, whole milk, and heavy cream. Whisk until the mixture is a uniform, velvety orange color.
  6. Pour the pumpkin custard evenly over the bread cubes. Using a spatula, gently press down on the bread to ensure every cube is submerged and saturated.
  7. Cover with the lid and cook on High for 3 hours or Low for 7 hours.