In a medium sized bowl, combine the Craisins and brandy. Cover to soak at room temperature for 12 to 24 hours. Drain the Craisins, reserving the brandy for the sauce. Set both aside.
Grease the slow cooker.
In a large bowl, combine the toasted bread, pecans and drained Craisins.
In a medium sized bowl, mix together the brown sugar and the next five ingredients (through salt). Add the butter and whisk until combined. Add the eggs, pumpkin puree, and vanilla and whisk. Pour in the buttermilk, and whisk to combine.
Pour the wet mixture over the bread, Craisins, and pecans. Use a spatula to mix until well combined, and bread is saturated. Pour into the greased slow cooker.
Place the lid on the slow cooker and cook on high for 2 to 3 hours, or until a knife inserted into the center comes out clean.
Meanwhile, in a medium sized bowl, whisk together the brandy sauce ingredients. Cover and refrigerate until ready to serve. Reheat when ready to serve.
Serve warm or room temperature with a drizzle of the brandy sauce.
Tip: Bread pudding can be made in advanced, refrigerated, and then reheated.