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Crockpot Pumpkin Bread Pudding


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Rate this recipe 4.7/5 (3 Votes)


  • 2 Cups whole milk
  • 2 T butter
  • 3 large eggs
  • 1 cup pureed pumpkin
  • 2 t vanilla
  • 1/2 cup packed dark brown sugar
  • 1 T ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t salt
  • 16 slices raisin bread torn in small pieces
  • Sauce
  • 1/2 cup butter
  • 1/2 cup packed dark brown sugar
  • 1/2 cup heavy cream
  • 2 T bourbon



Step 1

Lightly coat inside of 31/2 to 4 quart slow cooker with nonstick cooking spray
To make pudding, place milk and butter in a microwavable bowl; heat in microwave on high 2 1/2-3 minutes or until very hot.
In a large bowl, combine eggs, pumpkin, vanilla, sugar, cinnamon, nutmeg, and salt. Whisk until well blended. Add hot milk; stir until well blended. Add bread cubes; toss gently to coat completely.
Place bread mixture in slow cooker, cover. Cook on HIGH 2 hours or until knofe inserted in center comes out clean. Turn off heat. Uncover; let stand 15 minutes.
To make sauce, stir butter, sugar, and cream in a small saucepan. Bring to a boil over hifgh heat, stirring frequently. Remove from heat. Stir in bourbon if desired.


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