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Crockpot Pumpkin Bread Pudding

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This cozy crockpot pumpkin bread pudding is the ultimate fall dessert—warm, spiced, and custardy, with all the flavors of pumpkin pie and bread pudding combined. It’s easy to make in the slow cooker and perfect for gatherings or a comforting treat at home.

Ingredients

Scale
  • 8 cups (about 12 ounces) day-old brioche, challah, or French bread, cut into 1-inch cubes
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 1 1/2 cups whole milk (or 2% or unsweetened almond milk for dairy-free)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for greasing and drizzling)
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/2 cup chocolate chips
  • Optional: 1/2 cup raisins or dried cranberries
  • Toppings: Whipped cream, vanilla ice cream, or maple syrup (optional)

Instructions

  1. Cut bread into 1-inch cubes (about 8 cups). If bread is fresh, let cubes air dry for 1 hour or toast in a 300°F oven for 10 minutes.
  2. Generously grease the insert of a 5- to 6-quart slow cooker with cooking spray or 1 tablespoon melted butter.
  3. In a large mixing bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
  4. Add bread cubes to the custard mixture and gently fold until all pieces are coated. Fold in any optional add-ins (nuts, chocolate chips, dried fruit). Let sit for 5-10 minutes to soak.
  5. Transfer the mixture to the greased crockpot. Press down lightly to even out, but do not pack tightly.
  6. Drizzle 1 tablespoon melted butter over the top.
  7. Cover and cook on LOW for 2.5 to 3.5 hours. Check at 2.5 hours; pudding is done when edges are set and golden and the center has a gentle jiggle.
  8. Turn off the crockpot and let pudding sit uncovered for 15-20 minutes before serving.
  9. Serve warm with whipped cream, ice cream, or maple syrup if desired.

Notes

For best results, use slightly stale bread. Let the bread soak in the custard for at least 5-10 minutes before cooking. Always cook on LOW to avoid curdling the custard. Add-ins like nuts, chocolate chips, or dried fruit can be mixed in for variety. To make gluten-free, use sturdy gluten-free bread. For dairy-free, use almond or oat milk and coconut cream. Leftovers keep well in the fridge for up to 4 days and can be reheated in the microwave or slow cooker.

Nutrition

Keywords: pumpkin bread pudding, crockpot dessert, slow cooker, fall dessert, pumpkin spice, Thanksgiving, easy dessert, bread pudding, autumn, comfort food

Find it online: https://pokirecipes.com/crockpot-pumpkin-bread-pudding-recipe-easy-cozy-fall-dessert/