As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin bread pudding wafting through your home.
This beloved dessert combines the warm, spiced flavors of fall with the creamy, custardy goodness of bread pudding, making it an irresistible treat for any occasion.
The best part? You can easily prepare it in your trusty crockpot! With minimal effort, you can create a rich and flavorful dish that’s perfect for gatherings, holiday celebrations, or simply indulging yourself after a long day.
In this article, we’ll explore 25+ delightful crockpot pumpkin bread pudding recipes that will warm your heart and satisfy your sweet tooth.
From classic versions to creative twists that incorporate chocolate, nuts, or even a luscious caramel drizzle, there’s a recipe here for everyone.
So, grab your slow cooker and get ready to enjoy the deliciousness of pumpkin bread pudding in the cozy comfort of your home!
25+ Flavorful Crockpot Pumpkin Bread Pudding Recipes to Enjoy
Pumpkin bread pudding is more than just a dessert; it’s a celebration of the flavors and warmth of the fall season.
With these 25+ crockpot pumpkin bread pudding recipes, you have the perfect collection to make your autumn gatherings unforgettable.
Each recipe offers a unique take on this classic dish, allowing you to experiment with different ingredients and flavors to find your favorite.
Whether you’re serving it warm with a scoop of ice cream, drizzled with caramel sauce, or topped with whipped cream, each bite will remind you of cozy evenings spent with loved ones.
Embrace the season and let your crockpot work its magic—your taste buds will thank you!
Crockpot Pumpkin Spice Bread Pudding
This Crockpot Pumpkin Spice Bread Pudding combines the rich flavors of pumpkin, warm spices, and soft, buttery bread. It’s a comforting dessert that’s perfect for fall gatherings or a cozy family dinner. The slow cooking process allows the bread to soak up the custard mixture, creating a deliciously moist and flavorful dish. Topped with whipped cream or a drizzle of caramel sauce, this pumpkin bread pudding will become a seasonal favorite.
Ingredients:
- 8 cups of stale bread, cubed (French or challah works well)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk (whole or evaporated)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: 1/2 cup raisins or chopped pecans
Instructions:
- Prepare the Bread: If the bread isn’t stale, toast the cubes in the oven at 300°F (150°C) for about 10-15 minutes to dry them out.
- Make the Custard Mixture: In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
- Combine Bread and Custard: In a large crockpot, layer the cubed bread. Pour the custard mixture over the bread, ensuring all pieces are soaked. If using, sprinkle the raisins or chopped pecans on top.
- Cook: Cover and cook on low for 4-5 hours or until the bread pudding is set and a knife inserted in the center comes out clean.
- Serve: Serve warm, topped with whipped cream or a drizzle of caramel sauce.
This Crockpot Pumpkin Spice Bread Pudding is not just a dessert; it’s an experience that captures the essence of autumn in every bite. The warm spices and creamy texture make it a delightful addition to your holiday table or a simple weeknight treat. The slow cooker allows for a hands-off approach, letting you focus on spending time with loved ones while it cooks to perfection. Enjoy this comforting dish warm or at room temperature, and don’t forget to garnish with your favorite toppings for an extra touch of indulgence!
Crockpot Chocolate Chip Pumpkin Bread Pudding
Indulge in the delightful combination of rich chocolate and pumpkin with this Crockpot Chocolate Chip Pumpkin Bread Pudding. This recipe brings together the warmth of pumpkin spice and the sweetness of chocolate chips, creating a decadent dessert that will satisfy any sweet tooth. Easy to prepare in your slow cooker, this bread pudding is perfect for holiday gatherings or a cozy night in.
Ingredients:
- 8 cups of day-old bread, cubed (brioche or sourdough recommended)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups half-and-half
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
- Optional: Whipped cream for serving
Instructions:
- Prepare the Bread: Use stale bread for the best texture. If necessary, lightly toast it in the oven at 300°F (150°C) for 10-15 minutes.
- Mix the Custard: In a large bowl, whisk together the pumpkin puree, eggs, half-and-half, brown sugar, vanilla, cinnamon, allspice, and salt until well blended.
- Layer Ingredients in Crockpot: Place the bread cubes in the crockpot and pour the custard mixture over the top. Gently stir to ensure all bread pieces are coated. Sprinkle the chocolate chips on top.
- Cook: Cover and cook on low for 4-5 hours or until set and a toothpick inserted comes out clean.
- Serve: Serve warm, topped with whipped cream if desired.
This Crockpot Chocolate Chip Pumpkin Bread Pudding is a wonderful twist on a classic dessert, elevating it with the rich flavors of chocolate. It’s an easy, no-fuss recipe that’s perfect for holiday parties or any time you want to treat yourself. The chocolate chips melt into gooey pockets of goodness, making every bite irresistible. The combination of warm pumpkin and chocolate is sure to impress family and friends, turning your dessert into the highlight of the meal. Pair with whipped cream for a touch of elegance and indulgence!
Crockpot Maple Pecan Pumpkin Bread Pudding
Experience the unique flavors of fall with this Crockpot Maple Pecan Pumpkin Bread Pudding. The sweetness of maple syrup pairs beautifully with the pumpkin, while crunchy pecans add a delightful texture. This recipe is easy to prepare and perfect for family gatherings or a comforting dessert after dinner. The slow cooker ensures that every ingredient melds together, creating a harmonious blend of flavors and textures.
Ingredients:
- 8 cups of cubed stale bread (Italian or artisan bread works great)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions:
- Prepare the Bread: If your bread isn’t stale, toast the cubes in the oven at 300°F (150°C) for about 10-15 minutes until dried out.
- Prepare the Custard Mixture: In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla, pumpkin pie spice, and salt until well combined.
- Combine Ingredients: In the crockpot, add the bread cubes and pour the custard mixture over the top. Gently fold in the chopped pecans.
- Cook: Cover and cook on low for 4-5 hours or until set and a knife inserted comes out clean.
- Serve: Serve warm, drizzled with additional maple syrup if desired.
The Crockpot Maple Pecan Pumpkin Bread Pudding is a festive treat that beautifully showcases the flavors of the season. Its creamy texture and delightful crunch from the pecans create a satisfying dessert that’s perfect for any occasion. The slow cooker method not only simplifies preparation but also fills your home with the comforting aromas of pumpkin and spices. Enjoy this delicious bread pudding warm, and consider serving it with a scoop of vanilla ice cream for an extra layer of indulgence. Whether for a holiday feast or a cozy family dinner, this recipe is sure to delight!
Crockpot Pumpkin Cream Cheese Bread Pudding
Indulge in the creamy decadence of this Crockpot Pumpkin Cream Cheese Bread Pudding. With a luscious cream cheese swirl throughout, this recipe elevates the classic bread pudding to a new level of richness. The warm pumpkin and spices blend harmoniously with the tangy cream cheese, creating a dessert that is both comforting and luxurious. This dish is perfect for fall gatherings, potlucks, or a cozy evening at home.
Ingredients:
- 8 cups of stale bread, cubed (challah or brioche works best)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- Optional: Whipped cream for serving
Instructions:
- Prepare the Bread: If the bread is not stale, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Layer in Crockpot: In the crockpot, add half of the cubed bread, followed by half of the custard mixture. Then, dollop half of the softened cream cheese in spoonfuls. Repeat the layers with the remaining bread, custard, and cream cheese.
- Cook: Cover and cook on low for 4-5 hours or until set and a toothpick inserted comes out clean.
- Serve: Serve warm, topped with whipped cream if desired.
This Crockpot Pumpkin Cream Cheese Bread Pudding is a showstopper dessert that combines the comforting flavors of pumpkin with the creamy richness of cream cheese. The slow-cooked layers create a beautiful blend of textures, with each bite offering the warmth of pumpkin spice and a creamy surprise. Perfect for gatherings, this dessert not only looks impressive but also tastes incredible. Serve it warm, garnished with a dollop of whipped cream for an extra indulgent experience, and watch it become a beloved favorite at your table!
Crockpot Pumpkin Coconut Bread Pudding
Transport your taste buds to a tropical paradise with this Crockpot Pumpkin Coconut Bread Pudding. Infused with coconut milk and shredded coconut, this recipe offers a unique twist on traditional pumpkin bread pudding. The creamy coconut and warm pumpkin spices complement each other beautifully, creating a light yet satisfying dessert. This pudding is ideal for fall festivities or any occasion when you want to impress your guests with something different.
Ingredients:
- 8 cups of stale bread, cubed (French or artisan bread works well)
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup coconut milk (full fat for richness)
- 1 cup half-and-half
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup shredded coconut (sweetened or unsweetened)
- Optional: Toasted coconut flakes for garnish
Instructions:
- Prepare the Bread: If using fresh bread, toast it at 300°F (150°C) for 10-15 minutes until dry.
- Mix the Custard: In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt until well blended.
- Combine Ingredients: In the crockpot, layer the bread cubes and pour the custard mixture over them. Sprinkle the shredded coconut on top and gently mix to combine.
- Cook: Cover and cook on low for 4-5 hours or until set and a knife inserted comes out clean.
- Serve: Serve warm, garnished with toasted coconut flakes if desired.
The Crockpot Pumpkin Coconut Bread Pudding is a delightful fusion of flavors that will transport you to a tropical retreat. The creamy coconut and pumpkin create a comforting and unique dessert that is sure to impress. The slow cooker allows the bread to absorb all the delicious custard, resulting in a moist and flavorful pudding. Whether served as a holiday treat or a weeknight indulgence, this dessert is perfect for any occasion. Enjoy it warm, and don’t hesitate to top it with a scoop of coconut ice cream for an added layer of tropical delight!
Crockpot Pumpkin Bread Pudding with Bourbon Sauce
Elevate your dessert game with this Crockpot Pumpkin Bread Pudding with Bourbon Sauce. This recipe features a classic pumpkin bread pudding enriched with the bold flavor of bourbon, making it a perfect choice for adult gatherings. The slow cooker ensures the pudding is soft and flavorful, while the bourbon sauce adds a touch of sophistication and warmth. This dish is ideal for fall celebrations, holiday feasts, or cozy dinners.
Ingredients:
- 8 cups of stale bread, cubed (French or challah preferred)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
For the Bourbon Sauce:
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup bourbon
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Bread: Use stale bread, or toast fresh cubes at 300°F (150°C) for 10-15 minutes.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
- Layer in Crockpot: In the crockpot, combine the cubed bread and optional raisins, then pour the custard mixture over the top. Stir gently to ensure all the bread is soaked.
- Cook: Cover and cook on low for 4-5 hours or until the pudding is set and a knife inserted comes out clean.
- Prepare the Bourbon Sauce: In a saucepan, combine brown sugar, heavy cream, bourbon, butter, and vanilla. Heat over medium heat until the mixture is smooth and begins to thicken. Remove from heat and let cool slightly.
- Serve: Serve the bread pudding warm, drizzled with the bourbon sauce.
This Crockpot Pumpkin Bread Pudding with Bourbon Sauce is a fantastic way to celebrate the flavors of fall with a sophisticated twist. The bourbon sauce adds a rich, buttery finish that perfectly complements the warm pumpkin spices. This dessert not only tastes amazing but also looks impressive when served. It’s a wonderful centerpiece for your holiday table or any festive gathering. Enjoy it warm, drizzled with the bourbon sauce, and savor the delightful combination of flavors that will surely leave a lasting impression on your guests!
Crockpot Pumpkin Bread Pudding with Maple Syrup Drizzle
Indulge in the sweet and comforting flavors of this Crockpot Pumpkin Bread Pudding with Maple Syrup Drizzle. This recipe combines classic pumpkin spices with the rich, warm notes of maple syrup, creating a heavenly dessert that’s perfect for any fall occasion. The slow cooker ensures that the pudding is moist and infused with flavor, making it an ideal choice for holiday gatherings or cozy family dinners.
Ingredients:
- 8 cups of stale bread, cubed (brioche or challah recommended)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
For the Maple Drizzle:
- 1/2 cup pure maple syrup
- 1/4 cup butter
- 1/4 teaspoon vanilla extract
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for about 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Combine in Crockpot: In the crockpot, layer the cubed bread and optional chopped pecans. Pour the custard mixture over the bread, ensuring all pieces are soaked.
- Cook: Cover and cook on low for 4-5 hours, or until the pudding is set and a toothpick inserted comes out clean.
- Prepare the Maple Drizzle: In a small saucepan, combine maple syrup, butter, and vanilla over medium heat. Stir until the butter is melted and the mixture is well combined.
- Serve: Serve the bread pudding warm, drizzled with the maple sauce.
This Crockpot Pumpkin Bread Pudding with Maple Syrup Drizzle is a delightful dessert that combines the cozy flavors of pumpkin and spices with the sweetness of maple. The pecans add a nice crunch, while the maple drizzle brings a touch of elegance to the dish. Whether served at a holiday gathering or a casual family dinner, this bread pudding is sure to impress. It embodies the essence of fall, making each bite a warm and satisfying experience that will leave everyone asking for seconds!
Crockpot Pumpkin Chocolate Chip Bread Pudding
Experience the delightful combination of pumpkin and chocolate with this Crockpot Pumpkin Chocolate Chip Bread Pudding. The richness of chocolate chips paired with the warm spices of pumpkin creates a decadent dessert that’s perfect for chocolate lovers. The slow cooker ensures that every bite is moist and flavorful, making it an ideal treat for holiday celebrations, potlucks, or cozy nights in.
Ingredients:
- 8 cups of stale bread, cubed (French or artisan bread works best)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Prepare the Bread: Use stale bread, or toast fresh cubes at 300°F (150°C) for 10-15 minutes.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Layer in Crockpot: In the crockpot, combine the cubed bread and semi-sweet chocolate chips. Pour the custard mixture over the bread, stirring gently to ensure even distribution.
- Cook: Cover and cook on low for 4-5 hours or until the pudding is set and a toothpick inserted comes out clean.
- Serve: Serve warm, optionally topped with whipped cream or vanilla ice cream.
This Crockpot Pumpkin Chocolate Chip Bread Pudding is a fantastic fusion of flavors that will satisfy both pumpkin and chocolate cravings. The chocolate chips melt into the pudding, creating pockets of rich chocolate goodness throughout the warm pumpkin bread. It’s a delightful dessert for gatherings, ensuring that guests are treated to something sweet and comforting. Serve it warm, with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy a dessert that brings a joyful twist to traditional flavors!
Crockpot Pumpkin Bread Pudding with Cranberry Compote
Brighten up your fall gatherings with this Crockpot Pumpkin Bread Pudding with Cranberry Compote. The combination of spiced pumpkin bread pudding with the tartness of cranberry compote creates a beautiful contrast of flavors that is both festive and delicious. This dish is perfect for Thanksgiving or any autumn celebration, offering a unique take on traditional bread pudding that will leave a lasting impression on your guests.
Ingredients:
- 8 cups of stale bread, cubed (challah or sourdough is great)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup dried cranberries
For the Cranberry Compote:
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon orange zest
Instructions:
- Prepare the Bread: If the bread is not stale, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Combine in Crockpot: In the crockpot, layer the cubed bread and dried cranberries. Pour the custard mixture over the bread, ensuring all pieces are soaked.
- Cook: Cover and cook on low for 4-5 hours or until set and a knife inserted comes out clean.
- Make the Cranberry Compote: In a saucepan, combine cranberries, sugar, water, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
- Serve: Serve the bread pudding warm, topped with cranberry compote.
The Crockpot Pumpkin Bread Pudding with Cranberry Compote is a festive and flavorful dessert that perfectly captures the spirit of fall. The tartness of the cranberry compote beautifully complements the warm, spiced pumpkin bread, creating a delightful balance of flavors. This dish is not only delicious but also visually appealing, making it a stunning centerpiece for your holiday table. Enjoy it warm, and let the bright cranberry compote add a burst of flavor that will have your guests raving about this unique dessert long after the last bite!
Crockpot Pumpkin Bread Pudding with Cream Cheese Swirl
Indulge in the rich and creamy flavors of this Crockpot Pumpkin Bread Pudding with Cream Cheese Swirl. The addition of a tangy cream cheese layer creates a delightful contrast to the warm pumpkin and spices, making this dessert a standout at any gathering. The slow cooker ensures the pudding is perfectly moist and infused with flavor, while the cream cheese swirl adds a touch of elegance that will impress your guests.
Ingredients:
- 8 cups of stale bread, cubed (preferably brioche or challah)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Prepare the Cream Cheese Swirl: In another bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg until creamy and well combined.
- Layer in Crockpot: In the crockpot, layer the cubed bread. Pour the pumpkin custard mixture over the bread, then dollop spoonfuls of the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the pumpkin custard.
- Cook: Cover and cook on low for 4-5 hours, or until the pudding is set and a toothpick comes out clean.
- Serve: Serve warm, optionally topped with whipped cream or a dusting of powdered sugar.
This Crockpot Pumpkin Bread Pudding with Cream Cheese Swirl is a perfect marriage of flavors and textures. The creamy layer of tangy cream cheese enhances the warm pumpkin and spices, making every bite an indulgent experience. It’s an excellent dessert for holiday gatherings or special occasions, ensuring your guests enjoy a delightful treat that’s both comforting and sophisticated. Serve it warm, and watch as everyone savors the unique flavors and rich texture, leaving them eager for more!
Crockpot Pumpkin Bread Pudding with Caramel Sauce
Take your pumpkin bread pudding to the next level with this irresistible Crockpot Pumpkin Bread Pudding with Caramel Sauce. The warm spices of pumpkin blend beautifully with a rich caramel sauce, creating a decadent dessert that’s perfect for fall festivities. The slow cooker ensures a perfectly moist pudding, while the homemade caramel sauce adds an extra layer of indulgence that will make this dish a family favorite.
Ingredients:
- 8 cups of stale bread, cubed (preferably French bread)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Layer in Crockpot: Place the cubed bread into the crockpot and pour the pumpkin custard mixture over it, ensuring all the bread is soaked.
- Cook: Cover and cook on low for 4-5 hours or until set and a toothpick inserted comes out clean.
- Make the Caramel Sauce: In a saucepan, heat the sugar over medium heat, stirring constantly until melted and golden. Add the butter and stir until melted. Slowly pour in the heavy cream while continuing to stir until the sauce is smooth. Remove from heat and stir in the vanilla and salt.
- Serve: Serve the warm bread pudding drizzled with caramel sauce.
The Crockpot Pumpkin Bread Pudding with Caramel Sauce is a decadent dessert that embodies the essence of fall. The warm, spiced pumpkin pudding paired with a rich, buttery caramel sauce creates an indulgent treat that’s hard to resist. This recipe is perfect for gatherings or cozy nights at home, as it offers both comfort and elegance. As guests enjoy each bite, the combination of flavors and textures will leave them delighted and satisfied, making this a standout addition to your dessert lineup!
Crockpot Pumpkin Bread Pudding with Spiced Rum Sauce
Elevate your pumpkin bread pudding experience with this exciting Crockpot Pumpkin Bread Pudding with Spiced Rum Sauce. The warm spices of pumpkin are perfectly complemented by a rich and aromatic spiced rum sauce, creating a dessert that’s ideal for adult gatherings. This slow-cooked dish ensures a moist and flavorful bread pudding that’s both comforting and sophisticated, perfect for the fall season.
Ingredients:
- 8 cups of stale bread, cubed (brioche or challah recommended)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Spiced Rum Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup spiced rum
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Layer in Crockpot: Place the cubed bread in the crockpot and pour the pumpkin custard mixture over the top, making sure all pieces are coated.
- Cook: Cover and cook on low for 4-5 hours or until the pudding is set and a toothpick comes out clean.
- Make the Spiced Rum Sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, whisking until smooth. Add the spiced rum and vanilla, and cook for an additional 2-3 minutes until thickened.
- Serve: Serve the bread pudding warm, drizzled with spiced rum sauce.
The Crockpot Pumpkin Bread Pudding with Spiced Rum Sauce is a delightful twist on a classic dessert that brings a touch of sophistication to any occasion. The warm, spiced pumpkin pudding pairs beautifully with the rich and aromatic rum sauce, creating a truly indulgent experience. This dessert is perfect for holiday gatherings, dinner parties, or any time you want to treat yourself and your guests to something special. As the flavors meld together, each bite becomes a comforting embrace of fall, leaving everyone wanting more!
Crockpot Pumpkin Bread Pudding with Maple Glaze
Enjoy the warm, inviting flavors of fall with this Crockpot Pumpkin Bread Pudding with Maple Glaze. The combination of pumpkin and warm spices creates a cozy dessert that is beautifully complemented by a rich maple glaze. This pudding is not only easy to prepare in a slow cooker, but it also serves as an impressive centerpiece for holiday gatherings or family dinners. The maple glaze adds just the right amount of sweetness, making each bite a deliciously decadent experience.
Ingredients:
- 8 cups of stale bread, cubed (preferably challah or French bread)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Maple Glaze:
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
- Layer in Crockpot: In the crockpot, place the cubed bread and pour the pumpkin custard mixture over the top. Stir gently to ensure the bread absorbs the liquid.
- Cook: Cover and cook on low for 4-5 hours or until the pudding is set and a toothpick comes out clean.
- Prepare the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla until smooth.
- Serve: Once the bread pudding is cooked, serve warm, drizzled with the maple glaze.
The Crockpot Pumpkin Bread Pudding with Maple Glaze is a delightful way to celebrate the flavors of fall. The combination of moist pumpkin bread and the sweet, sticky glaze creates a memorable dessert that’s perfect for any occasion. Whether it’s a holiday gathering or a cozy family dinner, this recipe is sure to impress your guests and keep them coming back for seconds. The warmth of the spices combined with the richness of the maple glaze will leave everyone feeling satisfied and happy!
Crockpot Pumpkin Bread Pudding with Chocolate Chips
Satisfy your sweet tooth with this indulgent Crockpot Pumpkin Bread Pudding with Chocolate Chips. The combination of creamy pumpkin and rich chocolate creates a heavenly dessert that’s perfect for chocolate lovers. This recipe is simple to prepare in a slow cooker, allowing you to enjoy the wonderful aromas while it cooks. The gooey chocolate chips melt into the warm pumpkin mixture, providing bursts of chocolate in every bite and making this dessert an instant favorite.
Ingredients:
- 8 cups of stale bread, cubed (brioche or French bread works best)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Layer in Crockpot: In the crockpot, layer the cubed bread and sprinkle the chocolate chips evenly over the top. Pour the pumpkin custard mixture over the bread and chocolate, ensuring it is well soaked.
- Cook: Cover and cook on low for 4-5 hours, or until set and a toothpick comes out clean.
- Serve: Serve warm, optionally with whipped cream or a scoop of vanilla ice cream.
The Crockpot Pumpkin Bread Pudding with Chocolate Chips is a delightful twist on traditional bread pudding, combining the warm flavors of pumpkin with the indulgence of chocolate. This dessert is not only comforting but also incredibly easy to prepare, making it perfect for busy weeknights or festive gatherings. The chocolate chips add an exciting burst of flavor that will please both children and adults alike. Serve it warm with a dollop of whipped cream, and watch as it becomes the highlight of your dessert table!
Crockpot Pumpkin Bread Pudding with Nutty Topping
Add a delightful crunch to your dessert with this Crockpot Pumpkin Bread Pudding with Nutty Topping. This recipe combines the warm, spiced flavors of pumpkin bread pudding with a crunchy, nutty topping that contrasts beautifully with the creamy interior. Perfect for gatherings, this dish not only pleases the palate but also creates a beautiful presentation. The nutty topping gives each bite an extra layer of flavor and texture, making it a standout choice for any fall celebration.
Ingredients:
- 8 cups of stale bread, cubed (preferably sourdough or brioche)
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Nutty Topping:
- 1 cup mixed nuts (walnuts, pecans, almonds), chopped
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions:
- Prepare the Bread: If using fresh bread, toast the cubes at 300°F (150°C) for 10-15 minutes until dry.
- Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
- Layer in Crockpot: In the crockpot, add the cubed bread and pour the pumpkin custard mixture over it. Stir to combine.
- Prepare the Nutty Topping: In a separate bowl, mix together the chopped nuts, brown sugar, melted butter, and cinnamon. Sprinkle the mixture evenly over the bread pudding.
- Cook: Cover and cook on low for 4-5 hours or until set and a toothpick comes out clean.
- Serve: Serve warm, optionally topped with a scoop of vanilla ice cream or whipped cream.
The Crockpot Pumpkin Bread Pudding with Nutty Topping is a delightful dessert that brings together the cozy flavors of pumpkin with the satisfying crunch of nuts. This recipe is perfect for gatherings, providing a hearty and comforting dish that everyone will enjoy. The nutty topping not only adds a delicious texture but also elevates the overall flavor, making each bite a delightful experience. Serve it warm for a truly comforting dessert that will become a seasonal favorite in your household!
Note: More recipes are coming soon!