A tasty dessert for the fall!

cooking spray
8 cups day-old bread (cut into 1-inch cubes, toasted)
1/2 block (4-ounces) cream cheese (softened)
1/4 cup confectioner’s sugar
1 1/4 teaspoons vanilla extract (divided)
3 large eggs
1 cup canned pumpkin
3/4 cup heavy cream
3/4 cup whole milk
1/3 cup dark brown sugar
1/2 cup butter (melted)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon Kosher salt
1/2 cup dark chocolate chips
Whipped Cream:
1 cup heavy cream
2 teaspoons confectioner’s sugar
1 teaspoon vanilla extract

Grease the inside of a slow-cooker with cooking spray. Set aside.
In a large bowl, add bread cubes and set aside.
In a medium bowl, add cream cheese, confectioner’s sugar and 1/4 teaspoon of vanilla extract. Stir to combine and set aside.
In a medium bowl, add eggs, pumpkin, heavy cream, milk, brown sugar, melted butter, remaining vanilla, cinnamon, nutmeg, ginger and salt, whisk until just combined. Pour mixture over bread cubes and gently stir to coat. Add chocolate chips to mixture and gently fold them in.
Transfer half of bread mixture to slow-cooker. Using a small cookie scoop or tablespoon, dollop the cream cheese mixture over the top of the bread. Add remaining bread mixture to slow-cooker.
Cover and cook on low for 2 1/2 hours or until a knife inserted in the center comes out clean. Serve warm topped with a dollop of whipped cream.
For the Whipped Cream: In a large chilled bowl, add heavy cream and beat with a whisk until soft peaks form. Whisk in the confectioner’s sugar and vanilla extract and whip until medium peaks form.
Tip: Change it up! Substitute the pumpkin puree with a butternut squash or sweet potato puree!