Bourbon-spiked Pumpkin Bread Pudding

Bread pudding is perfect for chilly spring nights. This was great right out of the crockpot, but the leftovers were too mushy & had a strange flavor. So maybe make it for a gathering? It could have been because I made it with pumpkin purée from a fresh pumpkin that I had baked & then frozen. I haven't quite figured out the exact spices to make the substitution for canned pumpkin.

4 cups cubed white or wheat bread
3 cups milk or vanilla soy milk
1 16oz can pumpkin
3/4 cup brown sugar
1/4 cup bourbon
1 tsp vanilla extract
1.5 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt

1. Press half the bread cubes into bottom of lightly oiled slow cooker.
2. In medium saucepan, heat milk until hot. Do not let boil. Remove from heat & set aside.
3. In large mixing bowl, combine pumpkin, brown sugar, bourbon, vanilla, spices & salt. Blend well, then slowly add hot milk, stirring constantly. Carefully pour half of the mixture over the bread, pushing them down to moisten them. Repeat with remaining bread & mixture. Cover & cook on low for 3 hours, until firm.
4. Turn off slow cooker & let pudding sit, covered, for 20 min before serving.