Dessert

Crockpot Pumpkin Bread Pudding Recipe

ByMaya Quinn November 26, 2025November 26, 2025

Introduction

This Crockpot Pumpkin Bread Pudding is a comforting autumn dessert that’s easy to prepare and packed with warm spices. Using day-old French bread soaked in a rich pumpkin custard, it’s perfect for cozy mornings or festive gatherings.

A close-up of a spoon holding a scoop of a thick, orange-brown pumpkin pie filling with a smooth caramel sauce dripping over it. The pie is in a white bowl with a thick, browned crust around the edges. In the background inside the bowl is a dollop of fluffy white whipped cream with caramel sauce drizzled on top. The surface under the bowl is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf of day-old French bread (about 6 cups, cubed)
1 ½ cups whole milk
1 cup heavy cream
1 cup canned pumpkin puree (not pumpkin pie filling)
¾ cup brown sugar
3 large eggs
1 tablespoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chopped pecans (optional)
½ cup raisins (optional)

Instructions

Step 1: Cut the French bread into bite-sized cubes and place them in a large mixing bowl.
Step 2: In another large bowl, whisk together the milk, heavy cream, pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
Step 3: Pour the custard mixture over the cubed bread. Gently stir to coat all pieces evenly. Let it sit for 10–15 minutes to soak up the liquid.
Step 4: Grease the inside of your slow cooker, then transfer the soaked bread mixture in. Spread it evenly and sprinkle chopped pecans and raisins on top, if using.
Step 5: Cover and cook on LOW for 4 hours or HIGH for 2½ hours, until the pudding is set in the middle.
Step 6: Serve warm, optionally topped with whipped cream, caramel sauce, or a dusting of cinnamon sugar.

Tips & Variations

Use day-old bread to absorb the custard better without becoming mushy.
Don’t skip the spices—they provide the classic pumpkin flavor.
Add a drizzle of maple syrup or caramel sauce before serving for extra sweetness.
For a kid-friendly version, omit the nuts and raisins.
Swap French bread for brioche or challah for a richer texture.
For dairy-free, substitute coconut milk and a dairy-free heavy cream alternative.
If you don’t have pumpkin pie spice, combine 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves instead.
For added crunch, increase pecans or sprinkle granola on top before serving.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or warm the entire dish in the slow cooker on LOW for 30–60 minutes. The pudding thickens as it cools, so reheating may require a splash of milk to loosen it.

How to Serve

A layered dish inside a black slow cooker shows two thick, smooth layers of deep orange puree topped with a loose arrangement of whole pecans and dark raisins scattered on the top center. The puree has a creamy, slightly textured surface with small swirls and is pressed against the sides of the cooker. The black rim contrasts with the bright orange color of the food inside, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Fresh bread can be used, but day-old bread is preferred because it soaks up the custard better without turning mushy, resulting in a better texture.

Do I have to use a slow cooker for this recipe?

The slow cooker makes this recipe easy and hands-off, but you can bake the pudding in a 350°F (175°C) oven for about 45–55 minutes, covered with foil until set.