Crockpot Bread Pudding Recipe
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.
Servings: 10
Equipment
- 1 slow cooker
- 1 Bowl
Ingredients
- 4 large eggs at room temperature
- 2 cup milk whole or 2%
- 1 1/4 cup pumpkin puree Libby's canned
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1 ½ tsp Pumpkin Pie Spice
- 1 loaf French bread cut into 1 inch cubes, discard ends
- ½ cup raisins optional
- 1 cup apples skinned and diced, optional
- 1 cup frosting vanilla or cream cheese is great
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
Serving: 4oz | Calories: 390kcal | Carbohydrates: 72g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 313mg | Fiber: 2g | Sugar: 41g | Vitamin A: 4945IU | Vitamin C: 2.2mg | Calcium: 113mg | Iron: 2.6mg