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- 6 cups day-old bread, cut into cubes (such as brioche or challah) - 1 can (15 oz) pumpkin puree - 1 cup milk - 1/2 cup heavy cream The base of our bread pudding comes from day-old bread. I like using brioche or challah. They add a rich flavor and soft texture. Pumpkin puree brings warmth and moisture to the dish. It gives the pudding a lovely orange hue too. Milk and heavy cream provide a creamy base. They make the bread pudding rich and satisfying. - 1 cup brown sugar - 1 tablespoon pumpkin pie spice - 1/2 teaspoon ground cinnamon Brown sugar adds a deep sweetness. It melts into the mixture, giving a nice caramel taste. Pumpkin pie spice is key here. It brings fall flavors like nutmeg and ginger. Ground cinnamon is a must too. It adds warmth and enhances the pumpkin flavor. - Whipped cream or vanilla ice cream for serving (optional) When it comes to serving, you have choices. Whipped cream gives a light touch. It adds a nice contrast to the warm pudding. Vanilla ice cream adds a creamy, cold element. It melts slightly on the warm bread pudding. You can also add toppings like nuts or caramel. These will enhance flavors and add crunch. Start by grabbing a large bowl. In it, whisk together the pumpkin puree, three eggs, milk, and heavy cream. Add one cup of brown sugar, one teaspoon of vanilla extract, one tablespoon of pumpkin pie spice, ½ teaspoon of ground cinnamon, and a pinch of salt. Mix until smooth. This thorough mixing is key. It helps all flavors blend well. You want a nice, creamy base for your pudding. Now, it’s time for the bread. Take six cups of day-old bread, like brioche or challah, and cut it into cubes. Gently fold these cubes into your custard mixture. Make sure each piece gets coated well. This step is important. Allow the bread to soak for 15-20 minutes. This soaking makes the bread soft and flavorful. Next, prepare your slow cooker. Lightly grease the inside with cooking spray or butter. Pour the bread pudding mixture into the cooker. Spread it out evenly. Cover the slow cooker and set it to low. Cook for 4 to 5 hours until it’s set and slightly puffed. Check it after 4 hours for the best results. Once it’s done, turn off the cooker. Let the pudding cool for about 10-15 minutes before you serve. Using day-old bread is key for great texture. Fresh bread makes the pudding too soggy. Day-old bread absorbs the custard without falling apart. If you have a slow cooker that cooks hot, reduce the time to 3-4 hours. Always check for doneness after 3 hours to avoid overcooking. Adding a splash of vanilla extract boosts the flavor. It gives a warm and sweet note to the dish. You can also try different spices. Nutmeg or ginger can add a nice twist to the classic pumpkin pie spice. Experimenting with flavors keeps your bread pudding fresh and exciting. Serve the pudding warm for the best taste. Warm bread pudding feels cozy and inviting. Top it with whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce or a sprinkle of nuts can add a crunchy touch. Enjoy your delightful creation with friends and family! {{image_2}} You can swap the type of bread in this recipe. Sourdough adds a nice tang. Gluten-free bread works well, too, for those with dietary needs. Using day-old bread is key. It soaks up the custard better. For a dairy-free option, use almond milk or coconut milk. Substitute heavy cream with coconut cream for a rich taste without dairy. To enhance flavor, try adding chocolate chips. They melt and add a sweet touch. You can also mix in dried fruits like raisins or cranberries. These add a chewy texture. Beyond pumpkin pie spice, explore seasonal spices. Nutmeg and ginger bring warmth and depth. A hint of cardamom can make your pudding unique. Cooking in ramekins is a fun twist. It lets you serve individual portions. Just adjust your cook time to about 2-3 hours on low. Smaller servings cook faster. This way, everyone can enjoy their own dish. Plus, ramekins look great on the table! To store leftovers, place them in an airtight container. This keeps the bread pudding fresh. You can also cover it tightly with plastic wrap. It’s best to refrigerate the pudding within two hours of serving. This prevents bacteria growth. Enjoy it within three to four days for best taste. To freeze bread pudding, wait until it cools completely. Cut it into pieces for easy thawing. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. To thaw, move the pudding to the fridge overnight. Reheat it in the oven for a warm treat. You can reheat bread pudding in the microwave or oven. If using the microwave, place a piece on a plate. Heat it for 30 seconds, checking if it’s warm enough. For the oven, preheat it to 350°F. Place the pudding in a baking dish and cover it with foil. Heat for about 15-20 minutes. This helps keep the texture soft and moist. Enjoy your delicious bread pudding warm! Yes, you can use fresh pumpkin. It gives a nice, vibrant flavor. To make fresh pumpkin puree, start with a small pumpkin. Cut it in half and remove the seeds. Roast the halves until soft, about 45 minutes at 400°F. Let it cool, then scoop out the flesh and blend until smooth. This will make about 1 and 3/4 cups of puree, perfect for our recipe. You may need to adjust the spices, as fresh pumpkin can taste less sweet than canned. Always remember to keep the texture consistent. For this bread pudding, brioche or challah works best. They soak up the custard well and stay soft. Sourdough can add a tangy flavor but may not absorb as much liquid. Whole grain bread can add nutrition but might change the taste. Use day-old bread for the best texture. Fresh bread can become too mushy. You can experiment with different breads to find your favorite. You can prep this recipe in advance. First, make the custard mixture and coat the bread cubes. Place this in the slow cooker insert, cover, and refrigerate overnight. The next day, just take it out and cook it as usual. This makes it super easy for parties or busy days. You can also mix the dry ingredients ahead and store them in a bag. This way, you can save time during the final prep. This article covered making a delicious slow cooker pumpkin bread pudding. We looked at key ingredients, like day-old bread and pumpkin puree. I shared step-by-step instructions, helpful tips, and variations to suit your taste. Remember, the best part is sharing this warm treat with friends. Try different breads and toppings to make it your own. Enjoy every bite and make lasting memories. Your journey in the kitchen just got more fun.

Slow Cooker Pumpkin Pecan Bread Pudding

Indulge in the warmth of fall with this Slow Cooker Pumpkin Pecan Bread Pudding recipe! Perfectly sweet and spiced, this creamy dessert combines day-old bread, pumpkin puree, and crunchy pecans for a comforting treat. Easy to prepare in just 20 minutes, let your slow cooker do the work while you enjoy the delightful aroma. Click through for the full recipe and bring this delicious dessert to your table today!
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Ingredients
  

6 cups day-old bread, cut into cubes (such as brioche or challah)

1 can (15 oz) pumpkin puree

3 large eggs

1 cup milk

1/2 cup heavy cream

1 cup brown sugar

1 tsp vanilla extract

1 tablespoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1 cup chopped pecans

Pinch of salt

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.

    Add the bread cubes to the mixture, gently folding them in until all the pieces are coated. Let this mixture sit for about 15-20 minutes so the bread can soak up the custard.

      Stir in the chopped pecans, ensuring they are evenly distributed throughout the bread mixture.

        Lightly grease the inside of the slow cooker with cooking spray or butter. Pour the bread pudding mixture into the slow cooker, spreading it out evenly.

          Cover and cook on low for 4-5 hours or until set and slightly puffed. For best results, check the pudding after 4 hours.

            Once cooked, turn off the slow cooker and allow the pudding to cool for about 10-15 minutes before serving.

              Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired. Enjoy!

                Prep Time: 20 min | Total Time: 5 hours 20 min | Servings: 6-8