Pumpkin and Walnut Bread Pudding (Crock Pot)

From "The Best Slow Cooker Cookbook Ever"

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 3  eggs
• 1 (16 ounce) can solid-pack pumpkin
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon  grated nutmeg
• 1⁄4 teaspoon ground cloves
• 3  tablespoons sweet sherry
• 3⁄4 cup sugar
• 2  cups milk
• 3  cups  packed 3/4 inch cubes  Italian bread or 3  cups  French bread or 3  cups  sourdough bread
• 1⁄2 cup  chopped walnuts
•  heavy cream

Directions

1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.