PUMPKIN OATMEAL- https://momswithcrockpots.com/CROCK-POT-PUMPKIN-OATMEAL/
WHITE QUESO DIP- https://kidfriendlythingstodo.com/easy-crockpot-queso-blanco-dip-white-cheese-recipe/
CREAMY TORTELLINI SOUP- https://cafedelites.com/slow-cooker-creamy-tortellini-soup/
PUMPKIN BREAD PUDDING-
12 cups challah bread, cubed
1/2 cup chocolate chips
½ cup pecan chopped
3 cups milk
2 cups pumpkin puree
5 eggs
1/3 cup butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 tsp kosher salt
Directions:
1. Preheat oven to 350º F.
2. Place cubed challah bread on baking sheet and bake for 10 minutes until the top is golden brown.
3. In a large mixing bowl, combine brown sugar, eggs, butter, pumpkin puree, and mix on medium speed with handheld mixer.
4. Add spices, salt, and vanilla extract and continue mixing. Slowly add in milk until incorporated.
5. In the Crock-Pot® Slow-cooker, place half of bread and layer with chocolate chips and pecans. Repeat with another layer of bread, chocolate chips, and pecans.
6. Pour pumpkin custard mixture over the top and press bread down to soak.
7. Set Crock-Pot® Slow-cooker timer to 4 hours on low.
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Music From Epidemic Sound- http://www.epidemicsound.com/
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