Easy Slow Cooker Pumpkin Bread Pudding Recipe - delicious bread pudding loaded with pumpkin, cinnamon, and maple flavor, right from a slow cooker!
Delicious bread pudding loaded with pumpkin, cinnamon, and so much flavor straight from your slow cooker - is there anything better in fall?
This dessert cooks slowly so you can start it and forget it, and have a delicious pumpkin dessert that is perfect with whipped cream ready when you finish dinner!
This recipe is loaded with flavor - I hope you love it as much as we do.
Be sure to check out my coffee soaked bread pudding , pumpkin bread mini pumpkins, and instant pot pumpkin cinnamon rolls for more deliciously easy recipes you're going to love!
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For This Recipe, You'll Need
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What Kind Of Bread Is Used In Bread Pudding
You can use any bread you love in bread pudding - but we love to use breads with lots of extra flavor, like cinnamon, raisins, or other additions.
This recipe specifically calls for cinnamon raisin swirl bread, but you can use any bread that has cinnamon that you love.
I also love using leftover date nut bread or easy peanut butter bread for this recipe for a slightly different flavor!
When Is Bread Pudding Done
Bread pudding starts to brown around the edges when done - and will reach an internal temperature of 160 degrees Fahrenheit.
When you insert a toothpick or knife in the middle of bread pudding it will come out clean when done.
Can Bread Pudding Be Frozen
After baking and cooling, you can absolutely freeze bread pudding to be eaten later.
I prefer to transfer bread pudding to an aluminum baking tray for freezing and easy thawing.
Bread pudding can last in the freezer for up to three months.
To reheat, thaw in refrigerator and then bake or microwave until piping hot.
For best results reheating bread pudding, add glaze fresh before eating.
Recipe FAQ's
Since bread pudding is baked with pumpkin, eggs, and milk, you can use stale/dry bread. Do not use bread that tastes off, or is so dry it is stiff.
Bread pudding is a mixture of chunks of bread, eggs, milk, and other flavors, that becomes soft and puffy when cooked. Bread pudding is sweet and can be served for breakfast or dessert.
Bread pudding is fabulous with a sugary glaze, scoop of ice cream, or heaping dollop of whipped cream on top.
Easy Slow Cooker Bread Pudding Recipe
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Slow Cooker Bread Pudding Recipe
Ingredients
- One loaf cinnamon raisin swirl bread
- 2 cups milk
- 1 cup pumpkin purée
- 3 tbsp caramel sauce
- 2 tsp maple extract
- 1 cup brown sugar
- 1 tsp nutmeg
- 4 eggs
- Glaze
- 1 cup powdered sugar
- ¼ cup milk
- 2 tbsp pumpkin purée
- 1 tsp pumpkin spice (optional)
Instructions
- Cut bread into cubes
- In a bowl, combine milk, pumpkin purée, maple extract, brown sugar, nutmeg, and eggs
- Place ½ of bread into the crock pot. Pour ½ of the mixture on top
- Place remaining bread into the crock pot. Pour the rest of the mixture on top. Make sure to saturate all bread cubes.
- Drizzle caramel sauce on top. Cover and cook on low for 2.5 hours
- To make the glaze, mix all ingredients in a small bowl. Whisk to combine.
- Serve warm and pour pumpkin glaze on top. Garnish with whipped cream if desired.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 452Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 158mgSodium 200mgCarbohydrates 91gFiber 3gSugar 77gProtein 11g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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