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To make Slow Cooker Pumpkin Spice Bread Pudding, gather these key items: - 6 cups of stale bread (like French or challah), cubed - 1 cup pumpkin puree - 1 cup heavy cream - 2 cups milk - 3 large eggs - 3/4 cup brown sugar - 1 tablespoon vanilla extract - 2 teaspoons pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt You can enhance your bread pudding with these tasty add-ins: - 1/2 cup chopped walnuts or pecans - 1/2 cup raisins or cranberries Choose your bread wisely. Stale bread works best. It soaks up the liquid well. Fresh bread can turn mushy. Look for bread with a sturdy texture. French bread and challah are great choices. You can also mix different types for a unique flavor. Don't hesitate to try whole grain or brioche for more depth. Start by greasing the slow cooker. Use butter or non-stick spray. This step helps the pudding not stick. Make sure to cover the bottom and sides well. A properly greased pot ensures easy serving later. In a large bowl, whisk together the wet ingredients. Combine 1 cup of pumpkin puree, 1 cup of heavy cream, and 2 cups of milk. Next, add 3 large eggs, 3/4 cup of brown sugar, and 1 tablespoon of vanilla extract. Then, mix in 2 teaspoons of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk until everything blends nicely. This mix adds flavor to your bread pudding. Now, add the cubed stale bread to the bowl. You should have about 6 cups of bread cubes ready. Gently fold the bread into the pumpkin mixture. Make sure the bread gets coated well. If you want, fold in 1/2 cup of chopped nuts or 1/2 cup of raisins or cranberries. These add fun textures and tastes. Pour the entire mixture into your prepared slow cooker. Spread it out evenly so it cooks nicely. Cover the slow cooker with the lid. Cook on low for 4 to 5 hours. Check for doneness by inserting a knife into the center. It should come out clean when done. Once finished, turn off the slow cooker. Let it cool slightly before serving. Enjoy it warm with a drizzle of caramel sauce or maple syrup! To get a creamy texture, use heavy cream and milk. Mixing them well with pumpkin puree is key. Make sure to whisk the eggs with these liquids. This helps bind everything together. If you want extra creaminess, add more heavy cream. Avoid overcooking your pudding; a slow cooker works best on low heat. If your bread pudding looks too dry, add a splash of milk before serving. Slow cooking is all about patience. Always grease your slow cooker to prevent sticking. Layer your bread evenly in the mixture to ensure even cooking. Cover the slow cooker tightly to keep moisture in. Check on your pudding after four hours. A knife should come out clean when it’s done. If not, give it more time. Cooking too fast can ruin the texture. Serve the pudding warm for the best taste. A drizzle of caramel sauce adds sweetness. You can also top it with whipped cream or ice cream. For a crunchy twist, sprinkle some chopped nuts. A side of fresh fruit balances the sweetness. Enjoy your delicious creation with family and friends! {{image_2}} You can add chocolate chips for a sweet twist. Use about 1 cup of semi-sweet or dark chocolate chips. Fold them into the bread mixture before cooking. The warm chocolate melts and mixes with the pumpkin. This variation makes it rich and fun for kids! If you want a nut-free treat, just skip the nuts. You can still enjoy the great flavor. Add more raisins or cranberries instead. This keeps the texture nice and gives a burst of sweetness. You can also use seeds, like pumpkin or sunflower, for crunch. To make this recipe dairy-free, swap out the heavy cream and milk. Use coconut milk or almond milk in equal amounts. For the eggs, try flax eggs or a commercial egg replacer. The spices and pumpkin flavor still shine through. This way, everyone can enjoy a slice! To keep your pumpkin spice bread pudding fresh, store it in an airtight container. Let it cool completely before sealing. Place it in the fridge. It stays good for about 3-4 days. If you want to enjoy it later, follow the freezing tips below. You can freeze the bread pudding to enjoy it later. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This way, it lasts up to 2-3 months. When you're ready to eat, just thaw it in the fridge overnight. To reheat bread pudding, you can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the pudding in a baking dish, cover it with foil, and heat for about 20 minutes. For the microwave, put a piece on a plate and heat for 30-60 seconds. Add a splash of milk if it seems dry. Enjoy it warm, and don’t forget that drizzle of caramel or maple! Yes, you can use fresh bread. However, stale bread works better. Stale bread soaks up the mixture more. This gives a nice, soft texture. Fresh bread may not absorb as much liquid. If you use fresh bread, cut it into smaller pieces. Let it sit out for a few hours to dry. To check if the bread pudding is done, insert a knife into the center. If it comes out clean, the pudding is ready. The edges should look set but the center can be a bit jiggly. It will firm up as it cools. Cooking time is usually 4-5 hours on low. Yes, you can make this recipe vegan. Substitute the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Use coconut milk or almond milk instead of regular milk. Replace heavy cream with coconut cream. This will keep the rich flavor and texture. To make a great bread pudding, choose fresh ingredients and follow each step. Start by picking the right bread and add in your favorites. Slow cooking creates a soft, creamy texture. Remember the tips for storing and reheating leftovers to enjoy later. Whether you like chocolate chip or go nut-free, you can enjoy many versions. With these ideas, you can impress your family and friends. Bread pudding is simple, tasty, and fun to make. Enjoy your baking adventure!

Slow Cooker Pumpkin Spice Bread Pudding

Indulge in the warm flavors of fall with this Slow Cooker Pumpkin Spice Bread Pudding recipe! Made with simple ingredients like pumpkin puree, bread, and spice, this creamy dessert is perfect for cozy evenings. Just mix everything in your slow cooker and let it do the magic! Ready to satisfy your sweet tooth? Click through to discover how to create this irresistible treat that will have everyone asking for seconds!
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Ingredients
  

6 cups of stale bread (such as French or challah), cubed

1 cup pumpkin puree

1 cup heavy cream

2 cups milk

3 large eggs

3/4 cup brown sugar

1 tablespoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or cranberries (optional)

Instructions
 

Start by greasing the slow cooker with butter or non-stick spray to prevent the pudding from sticking.

    In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until well combined.

      Add the bread cubes to the pumpkin mixture and gently fold everything together until the bread is evenly coated. If using, fold in the chopped nuts and dried fruits.

        Pour the entire mixture into the prepared slow cooker and spread it out evenly.

          Cover and cook on low for 4-5 hours or until the pudding is set and a knife inserted into the center comes out clean.

            Once finished, turn off the slow cooker and let the bread pudding cool slightly before serving.

              Serve warm, optionally drizzling with a warm caramel sauce or maple syrup for added sweetness.

                - Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 8-10