You’ll absolutely love Slow Cooker Pumpkin Bread Pudding. It’s a delicious treat that you won’t be able to resist. This dish is a delightful combination of pumpkin’s richness, warm spices, and comforting custardy bread. This dish is incredibly delicious and you’ll find yourself craving it throughout the year!

The best advice I can give is to grab a large spoon! Go ahead and devour this mouthwatering bread pudding to your heart’s content! I absolutely love serving this dish at Thanksgiving dinner. Just beside my other beloved pumpkin recipes: 2 Ingredient Pumpkin Scones and Pumpkin Soup With Canned Pumpkin!

This dessert is not only perfect for fall, but it can also be enjoyed during the winter season and spring. And possibly even the summer. Absolutely amazing!

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Ingredients

To make this amazing crock pot pumpkin bread pudding, you will need these items from the grocery store:

• A loaf of crusty bread – a medium-sized bread broken into cubes. The best is day-old, rather stale bread.
• Eggs – beaten
• Milk – either non-dairy substitute or I make use of almond milk.
• Pumpkin puree – use canned pumpkin (only watch out not to acquire pumpkin pie filling).
• Dark brown sugar
• Maple syrup – though any kind will provide a wonderful touch of maple taste, the real thing is ideal.
• Ground cinnamon
• Vanilla extract
• Nutmeg

Instructions

This excellent dish calls for only a few easy steps:

Preparing your slow cooker

Cover your slow cooker with a non-stick agent to get ready. Any nonstick frying spray or oil will do. My regular coatings are olive and avocado oils.

NOTE: A nonstick surface is included on certain slow cooker inserts. Still advised is the use of non-stick agents. To preserve the lifetime of the non-stick surface, oil is occasionally advised instead of spray. If you have any questions, consult the instruction manual on your slow cooker.

Alternatively, with this recipe, you could decide to use parchment paper or a slow cooker liner.

Cooking

Cut or tear your bread first into 2-inch pieces. Arrange bread slices in a greased slow cooker.

Whisk eggs in another bowl. Add all the last ingredients to the whipped eggs and swirl until well blended. I break up the pumpkin somewhat with a spoon first, then go to a whisk.

Over bread cubes in a slow cooker, pour the egg mixture. Press the bread cubes down with a whisk or spoon so that every one of them has a chance to absorb the liquid completely.

Put cover on slow cooker and run low heat for four to five hours. When the edges are crisp and the center reaches an internal temperature of 165℉, your bread pudding is ready to eat.

Serving suggestions

The possibilities for serving this warm bread pudding are endless. A few that stand out are:

• Topped with a scoop of vanilla ice cream
• Sprinkled with powdered sugar 
• Sprinkled with cinnamon sugar
• Dotted with chocolate chips
• Dotted with cinnamon chips
• Drizzled with warm caramel sauce

What is the best bread for bread pudding

For this crockpot pumpkin bread pudding, it’s best to use slightly stale or day-old bread. I chose to use sourdough bread in the pictures because it was readily available to me.

French bread, challah, and ciabatta are also great options for making the pudding. Regardless of the ingredients I use, whether it’s leftover bagels or whole wheat bread, this dish always turns out incredibly tasty! You can easily turn any leftover bread into a delicious dessert!

Substitution ideas

• If you want to make this recipe sugar-free, just swap out regular sugar for a brown sugar substitute.
• To make a dairy-free crockpot bread pudding, simply substitute regular milk with a dairy-free alternative. You can use almond milk, oat milk, or coconut milk – they all work perfectly.
• You can easily use pumpkin pie spice instead of the other spices mentioned.
• Using vanilla bean to make pure vanilla extract is always the superior choice. Any type of vanilla extract will do the job.

Storing

Store your spoon bread pudding leftovers in an airtight container and keep them in the refrigerator. You can quickly heat it up in small portions in the microwave for a dessert or snack.

Recipe Hints & Hacks

• This crock pot pumpkin bread pudding recipe is absolutely delicious with the addition of raisin challah!
• I don’t always use slow cooker liners when making this dish because I prefer the way it looks without them. It looks much better when you serve guests directly from the slow cooker, without using a liner. No matter which method you choose, make sure to spray your slow cooker pot or liner with a non-stick spray.
• If your slow cooker tends to cook unevenly, a simple trick to even things out is to rotate the pot 180 degrees within the cooking element. I usually aim to do this around the middle of the cooking process.

Check out More Slow Cooker dessert Recipes:

• 4 Ingredient Crockpot Apple Cinnamon Rolls
• Slow Cooker Banana Bread Pudding
• Slow Cooker Almond Milk Rice Pudding