Pumpkin bread pudding

This recipe is from a veg*n parenting recipe group I was a part of many, many years ago (ironically, before I had a child). I don't have plans to make it today, but a friend is looking for bread pudding recipes so I thought I'd type it. If we have bread leftover from Thanksgiving...

Original recipe as posted by Amy:

• 4 cups cubed white bread
• 3 cups vanilla soy milk (or milk)
• 1 16-ounce can solid-pack pumpkin
• 3/4 cup brown sugar or other sweetener
• 1/4 cup bourbon
• 1 teaspoon pure vanilla extract
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon all spice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Press half of bread crumbs into bottom of lightly oiled 3.5-4 quart slow cooker. In medium sized sauce pan, heat milk until hot but don't let it boil. Remove pan from heat and set aside.

In large mixing bowl, combine remaining ingredients except the bread. Slowly add milk, stirring constantly. Pour half the mixture over bread in crock pot. Push in more bread, add more mixture, repeat until finished. Cover and cook on low three hours until firm.

Turn off crock pot and leave sit (covered) for 20 minutes before serving.