Best Crock Pot Pumpkin Bread Pudding Recipes

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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

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

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

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