Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce | Kara Lydon

Ingredients

• 16 ounce stale French baguette*, cut into 1-inch pieces
• 1/2 cup chopped pecans
• 3 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup plain Greek yogurt
• 1/2 cup coconut sugar
• 1 1/4 cups canned pumpkin puree
• 2 1/2 teaspoons vanilla
• 1 1/2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• Optional: whipped cream or ice cream, for serving
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 3 tablespoons almond butter
• 1 teaspoon vanilla
• 1/4 teaspoon coarse sea salt