Instructions: 1. In a large bowl, whisk the eggs until smooth. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed. Whisk in the sherry, sugar, and milk until smooth. Stir in the bread cubes and nuts. Turn the mixer into a 3 1/2-quart electric slow cooker.

2. 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.) Remove the lid and continue cooking on high 20 to 30 minutes longer. Serve warm or at room temperature, topped with heavy cream.

NOTES :

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