Pumpkin Bread Pudding - Slow Cooker Style
Prep time
Cook time
Total time
Serves: 8-10
  • 8 cups day old bread cubes
  • ½ cup toasted pecans, chopped
  • ½ cup cinnamon chips
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 cup half n half
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • Vanilla ice cream, optional
  • Caramel ice cream topping, optional
  1. Cut slices of day old bread into cubes. I had some leftover french baguette in my freezer that i used. Cut enough bread for 8 cups.
  2. Put the cubed bread into a greased Crock Pot (3.5 - 4 quart size) along with cinnamon chips and chopped pecans.
  3. Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves.
  4. Pour over the cubed bread and gently stir to coat.
  5. Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
  6. Serve warm and topped with vanilla ice cream and caramel sauce.
Recipe by Sugar Plum Sisters at https://sugarplumsisters.com/2014/11/pumpkin-bread-pudding/