Best 2 Crock Pot Pumpkin Bread Pudding Recipes

Savor the inviting aromas and flavors of homemade comfort food with our guide to crafting the ultimate crock pot pumpkin bread pudding. Embark on a culinary adventure as we explore the secrets to transforming simple ingredients into an unforgettable dessert masterpiece. Indulge in the nostalgic charm of warm, tender bread pudding infused with the delightful flavors of fall. Discover the perfect balance of spices, the richness of pumpkin, and the gooey goodness of bread, all harmoniously combined in a slow cooker. Prepare to tantalize your taste buds with every bite as we unveil the secrets to creating a delectable crock pot pumpkin bread pudding that will become a staple in your dessert repertoire.

Let's cook with our recipes!

CROCK POT PUMPKIN BREAD PUDDING

Crock Pot Pumpkin Bread Pudding image

I got this recipe from a tear out recipe magazine ages ago, and only make this one during Christmas parties as it is very rich and delictable. It's always fun to see the people attack it...I rarely have more than crumbs left, so I know it's a keeper. The bourbon is purely optional, but it seems to be everyones preference. Enjoy!

Provided by Luvinmyfamily

Categories Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole milk
2 tablespoons butter
3 large eggs
1 cup pumpkin puree
2 teaspoons vanilla
1/2 cup dark brown sugar, packed
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
16 slices cinnamon raisin bread, torn into small pieces (8 cups total)
1/2 cup butter
1/2 cup dark brown sugar, packed
1/2 cup heavy cream
2 tablespoons Bourbon (optional)

Steps:

Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
Turn off heat and uncover for 15 minutes.
Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.

BOURBON-SPIKED PUMPKIN BREAD PUDDING (CROCK POT)

Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot) image

This scrumptious-looking recipe just cries out "Autumn!" It's from Fresh from the Vegetarian Slow Cooker by Robin Robertson. She says it's "great for a crowd at holiday gatherings when you want the seasonal taste of pumpkin without the fuss of a pie." I can't wait to try it!

Provided by Kree6528

Categories Dessert

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cubed white bread
3 cups vanilla-flavored soymilk (or milk for non-vegans)
1 (16 ounce) can solid-pack pumpkin
3/4 cup firmly packed light brown sugar (or a natural sweetener)
1/4 cup Bourbon
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
Cover and cook on Low for 3 hours, until firm.
Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

Nutrition Facts : Calories 217.6, Fat 0.9, SaturatedFat 0.2, Sodium 267.7, Carbohydrate 44.3, Fiber 1.3, Sugar 28.6, Protein 2.6

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree provides a rich, natural flavor to the bread pudding. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using.
Use a variety of spices: Pumpkin bread pudding is a great way to use up fall spices like cinnamon, nutmeg, and ginger. You can also add other spices like cloves, allspice, or cardamom to give the bread pudding a unique flavor.
Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Mix the ingredients just until they are combined.
Bake the bread pudding in a water bath: Baking the bread pudding in a water bath helps to keep it moist and prevents it from drying out.
Serve the bread pudding warm: Pumpkin bread pudding is best served warm, with a dollop of whipped cream or ice cream.

Conclusion:

Pumpkin bread pudding is a delicious and easy-to-make dessert that is perfect for fall. With its rich pumpkin flavor and warm spices, this bread pudding is sure to be a hit at your next gathering. So next time you have some leftover pumpkin puree, be sure to give this recipe a try!