I love stratas and I love bread pudding, but I wanted to make them even more versatile by using leftovers and preparing it in a slow cooker. This recipe has a lot of prep, but you can do it any day of the week so that you’re ready to dump into the slow cooker the morning that you’ll be eating the dish. By then, I’ve already forgotten about the work anyway!
I know you might think it’s too late to make a pumpkin cheesecake in 2019, but I believe in you. I came up with this recipe for a work Thanksgiving potluck, because I wanted to bring something thematic but I didn’t want it to be the same old pumpkin pie. Let me tell you, this is one of the best desserts I’ve ever made. It has a great BALANCE of both flavors and textures. The cheesecake tastes very pumpkin-y while the topping speaks strongly of pecan pie. It’s the best of both worlds and I recommend you make it this week.