Pumpkin Crockpot Bread Pudding

Crockpot pumpkin bread pudding is amazing for breakfast or dessert!! So easy to make and the perfect Fall dessert your entire family and guests will love. If you loved our slow cooker pumpkin bread this one is perfect for breakfast when it gets chilly outside.

Slow Cooker Bread Pudding Recipe

It is not just for the chilly season, it can easily be made year round but quite frankly it’s perfect for Thanksgiving or Christmas morning when you just want to sit and enjoy one another.

Looks easy enough right??!! Well nothing on my site is difficult, or does it require a lot of ingredients so you’ve got to give this one a try. Yes you can make cinnamon raisin bread pudding in your oven but during the hot summertime y’all don’t want to heat up your house anymore than need be.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Why does bread need to be stale for bread pudding?

For this recipe you use a loaf of french bread like my banana bread pudding does. The reason why day old is suggested is so that they don’t become immediately mushy when soaked in the milk sugar mixture. You could use a loaf of thick slices instead and leave the end open overnight instead though.

I think adding lots of raisins makes it super yummy and/or you could take the skin off an apple and dice it up layering it with the bread and/or raisins as well! After picking fruit we have made another version we called blueberry bread pudding which was another hit.

We cook something in our crockpot at least twice a week just because it’s a dinner dinner idea and we are super busy with 3 kids and both of us working full time. It’s a lifesaver of an appliance I say.

What should the texture of bread pudding be when done?

You don’t want to overcook it. It should be a bit wet, as bread pudding usually is to maintain it’s moist texture and ooey gooey nature. If you love this easy pumpkin crockpot bread pudding recipe you’ve got to try our caramel apple bread pudding too!

Pumpkin Bread Pudding Ingredients

1. Loaf of french bread – day old is best
2. Eggs
3. Milk
4. Pumpkin puree – canned or here is how to make homemade pumpkin puree
5. Brown sugar
6. Apples – great addition
7. Raisins we love
8. Vanilla

And then you would want to drizzle some frosting over the top, because it’s a must…..

How to Cook Bread Pudding in the Slow Cooker

• In a bowl combine milk, pumpkin, sugar, vanilla, and pumpkin spice. Mix well.
• Cut loaf of bread into cubes, discard ends.
• Spray inside of slow cooker with cooking spray or use a liner.
• Add in 1/3 of bread, half of raisins, and pour 1/3 of pumpkin liquid on top. 
• Cover with rest of cubed bread and raisins and/or diced apples.
• Pour remaining pumpkin mixture on top making sure all pcs of bread are covered. 
• Push down bread softly with back of spoon to make sure all pcs have some  liquid on them (watch video). 
• Cover and cook on low for about 2.5 hours.
• Lift lid off when done and gently stir so bottom of bread pudding is mixed with top pieces (bottom will be wetter so better if gently stirred before serving).

Why is my bread pudding mushy?

3 reasons why the consistency isn’t firm enough would be that the bread wasn’t firm enough at the beginning. 2nd would be you didn’t put a paper towel under the lid. Another major reason would be that it hasn’t been cooked long enough. Note that the edges will always be firmer than the center so wait until the middle is no longer wet and test with a toothpick. When it has moist crumbs attached (but no raw egg), it is ready and should be cooled to continue firming up.