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.
Yes, I’m all about my slow cooker! Not just for dinner, but dessert too. If you’ve never cooked sweets in there before you’ve got to try this dessert! Here’s the recipe to one of our favorite breakfast crockpot recipes. (affiliate links present)
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 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.
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!
Ingredients
- Loaf of french bread – day old is best
- Eggs should be added at room temperature
- Milk or dairy free alternative
- Pumpkin puree – canned or here is how to make homemade pumpkin puree
- Brown sugar will make it sweeter
- Raisins we love
- Vanilla extract is optional
And then you would want to drizzle some frosting over the top, because it’s a must…..
How to Cook Bread Pudding in a Slow Cooker
- In a bowl combine everything except bread
- Cut loaf of bread into cubes, discard ends.
- Spray inside of slow cooker with non stick spray
- Layer in one third of bread, raisins, and then a quarter of your liquid on top.
- Continue with this until it is all used up
- Push down bread softly with back of spoon so it is submerged
- Cook on low or until middle is still soft but egg is cooked and firming up
- Gently fold when done because 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.
Crockpot Bread Pudding
Equipment
- 1 slow cooker
- 1 Bowl
Ingredients
- 4 eggs
- 2 c milk
- 1 1/4 c canned pumpkin puree
- 1 c brown sugar
- 2 tsp vanilla extract
- 1 ½ tsp Pumpkin Pie Spice
- 1 loaf French bread, cut into 1 inch cubes, discard ends
- ½ c raisins, optional
- 1 c frosting, vanilla or cream cheese is great
- 1 c apples, skinned and diced
Instructions
- 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). Put a few paper towels under the lid, pull tight with lid on top to absorb condensation.
- Cover and cook on high for 1-1.5 hrs. or low for about 2-2.5 hours (low turns out much better!) until the middle is no longer wet.
- Melt a cup of vanilla or cream cheese frosting and pour over the top of each serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this! I think eggs are left out of description to mix together
Looks and sounds delicious…… love the addition of Apples & raisins. The one question that I have that I’m just unable to find is the serving size. Can you please provide. Thanks and I’m looking forward to preparing the pudding!
Looks yummy!!