Crockpot Pumpkin Bread Pudding Recipe
This Crockpot Pumpkin Bread Pudding is a warm, comforting dessert perfect for fall and winter gatherings. Made with day-old French bread soaked in a creamy pumpkin-spiced custard and slow-cooked to perfection in a Crockpot, this recipe offers a moist, flavorful treat enhanced by optional pecans and raisins. It’s easy to prepare ahead and versatile for variations, making it a cozy staple for the season.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main 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
Optional Ingredients
- ½ cup chopped pecans
- ½ cup raisins
Instructions
- Cube the Bread: Cut the French bread into bite-sized cubes and place them in a large mixing bowl to prepare for soaking.
- Make the Custard: In a separate large mixing bowl, whisk together whole milk, heavy cream, pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is smooth and well combined.
- Combine Everything: Pour the custard mixture over the cubed bread and gently stir to ensure all pieces are coated. Allow the mixture to sit for 10 to 15 minutes so the bread absorbs the custard thoroughly.
- Transfer to Crockpot: Lightly grease the inside of your slow cooker to prevent sticking. Pour the soaked bread and custard mixture evenly into the Crockpot. Sprinkle the chopped pecans and raisins on top, if using.
- Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 4 hours or on HIGH for 2.5 hours until the pudding is set in the center and firm to the touch.
- Serve Warm: Scoop portions into bowls and garnish as desired with whipped cream, caramel sauce, or a dusting of cinnamon sugar for extra flavor and indulgence.
Notes
- Use day-old bread for better absorption without mushiness.
- Don’t skip the pumpkin pie spices to achieve the classic pumpkin flavor.
- Add a drizzle of maple syrup or caramel sauce before serving for extra sweetness.
- Let the pudding cool slightly to thicken it before serving.
- To make it kid-friendly, omit nuts and raisins.
- Brioche or challah can be used as a substitute for French bread.
- For a dairy-free version, substitute coconut milk and a dairy-free heavy cream alternative.
- If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves instead.
- Add extra pecans or granola topping for additional crunch.
- Prep ahead by cubing bread and mixing custard the day before for ease.
Keywords: Pumpkin bread pudding, Crockpot dessert, slow cooker dessert, pumpkin recipe, fall dessert, bread pudding recipe
Find it online: https://frommamamaya.com/crockpot-pumpkin-bread-pudding-recipe/
