Slow Cooker Pumpkin Bread Pudding
This super easy and delicious slow cooker bread pudding is melt in your mouth delicious!
Servings: 5
Equipment
Ingredients
- One loaf cinnamon raisin swirl bread
- 2 cups milk
- 1 cup pumpkin purée
- 2 tsp maple extract
- 1 cup brown sugar
- 1 tsp nutmeg
- 3 tbsp caramel sauce
- 4 eggs
Glaze
- 2 tbsp pumpkin purée
- ¼ cup milk
- 1 cup powdered sugar
- 1 tsp pumpkin spice optional
Instructions
- Cut bread into cubes
- In a bowl, whisk the milk, pumpkin purée, maple extract, brown sugar, nutmeg, and eggs until frothy.
- 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
Serving: 1g | Calories: 452kcal | Carbohydrates: 91g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 158mg | Sodium: 200mg | Fiber: 3g | Sugar: 77g
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