Pumpkin Bread Pudding

8 slices bread, cubed (stale bread is fine)
2 cups whole milk
4 eggs
1/4 cup sugar
1/4 cup butter, melted
1/4 cup raisins
1 can pumpkin pie filling
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Sauce Ingredients
2 tablespoons butter
2 tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla

1. Place bread in greased crock pot. Beat together milk and eggs. Stir in sugar, butter, raisins, pumpkin pie filling, cinnamon and nutmeg. Pour over bread and stir. Cover. Cook on high 1 hour. Reduce heat to low; cook 3 to 4 hours or until temperature is 160° F.
2. Make sauce just before pudding is done. Begin by melting 2 tablespoons butter in a saucepan. Stir in 2 tablespoons flour and stir until smooth. Gradually add 1 cup water, 3/4 cup sugar and 1 teaspoon vanilla. Cook, stirring constantly for 2 minutes or until thickened.
3. Pour sauce over hot bread pudding and serve.

Note: I doubled the raisins and the cinnamon.

Cream Cheese Frosting Ingredients
1/2 stick (1/4 cup) butter, softened
1 teaspoon vanilla
1 pkg. (3 oz.) cream cheese, softened
2 cups powdered sugar

Combine all with mixer and spread on top of bread pudding.

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