Crock Pot Pumpkin Bread Pudding

This Crock Pot Pumpkin Bread Pudding is a rich and custardy recipe, which includes pumpkin puree and chewy bread cubes. It’s the ultimate comfort food recipe, perfect for fall gatherings, and ready in about 6 hours and 10 minutes.

Crock Pot Pumpkin Bread Pudding Ingredients

• 8 cups of 1-inch cubes of chewy bread (French bread, panini, etc.)
• 1 (15 oz.) can pumpkin puree (or just under 2 cups)
• 6 large eggs
• 2 cups half and half
• 1 cup whole milk
• ¾ cup white sugar
• ¾ cup brown sugar
• 2 Tbsp maple syrup
• 2 Tbsp bourbon (optional)
• 2 tsp vanilla extract
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• Whipped cream for serving (optional)

How To Make Crock Pot Pumpkin Bread Pudding

1. Prep the bread: Cut or tear the bread into 1-inch cubes and place in the slow cooker.
2. Make the custard mixture: In a large bowl, beat the pumpkin puree and eggs until smooth. Whisk in half and half, milk, both sugars, maple syrup, bourbon (if using), vanilla, and spices until well combined.
3. Combine bread and custard: Pour the pumpkin mixture over the bread cubes in the slow cooker. Gently stir to coat all the bread evenly.
4. Cook: Cover and cook on low for 6 hours, or until the custard is fully set and the bread is soft.
5. Serve: Spoon into bowls and top with whipped cream, if desired.

Recipe Tips

• What kind of bread works best? Use chewy, crusty bread like French bread or day-old rolls for the best texture.
• Can I use all milk instead of half and half? Yes, but it may not be as rich. Whole milk or a mix of milk and cream works well.
• Can I skip the bourbon? Absolutely. The recipe tastes great with or without it.
• How to know when it’s done: The pudding should be set in the center and not jiggle when touched.
• Can I make it ahead of time? Yes, assemble it the night before and start cooking in the morning.

What To Serve With Pumpkin Bread Pudding

This warm dessert pairs perfectly with fall flavors and cozy drinks:

• Whipped cream or vanilla ice cream
• Salted caramel drizzle
• Hot coffee or chai tea
• Apple cider
• Roasted nuts or granola topping

How To Store Pumpkin Bread Pudding

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the microwave or oven at 300°F until heated through.

Pumpkin Bread Pudding Nutrition Facts

• Calories: ~420 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 22g
• Sugar: 28g
• Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use brioche or challah for this recipe?
Yes, any rich, slightly stale bread works beautifully.

Do I have to stir it during cooking?
No, just let it cook undisturbed with the lid on.

Can I cook it on high instead of low?
It’s best on low for even cooking, but you can try high for 3-4 hours—check for doneness.

Can I freeze leftovers?
Yes, freeze in individual portions and reheat when needed.

Is this recipe dairy-free?
No, but you can substitute plant-based milk and cream alternatives if needed.

Try More Recipes:

• Crock Pot Pumpkin Bread
• Crock Pot Cinnamon Roll Pumpkin Casserole
• Crock Pot Chicken Pumpkin Soup