• Spray or grease the inside of the slow cooker then cut the day old bread into cubes and place in the slow cooker.
• Melt the butter in a medium bowl then add the pumpkin puree, eggs, half-and-half, brown sugar, granulated sugar, vanilla and pumpkin pie spice and whisk to combine.
• Pour the mixture over the top of the bread cubes then gently toss, making sure all the bread is coated.
• Cover then cook on LOW for 3 hours or until a knife inserted in the center comes out clean.

Pecan Praline Sauce:

• NOTE: This sauce can be made up to a day ahead of time and reheated in the microwave before serving.
• Add the brown sugar, evaporated milk and butter to a small saucepan over medium heat. Cook 4-5 minutes stirring occasionally until the sauce is smooth.
• Stir in the vanilla, a pinch of salt and pecans then transfer the sauce to an air tight container (a mason jar works well). Don’t worry if the sauce is thin – it thickens as it cools.
• Serve the bread pudding warm topped with pecan praline sauce, (optional) vanilla ice cream and another drizzle of sauce.