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To make slow cooker pumpkin spice bread pudding, you will need: - 6 cups of stale bread (French or challah works best), cut into 1-inch cubes - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream - 2 cups whole milk - 3 large eggs, lightly beaten - 3/4 cup packed light brown sugar - 1 tablespoon pure vanilla extract - 2 teaspoons pumpkin pie spice blend - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine sea salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup raisins, cranberries, or a mix (optional) If you have dietary needs, you can substitute some ingredients easily: - Bread: Use gluten-free bread for a gluten-free option. - Pumpkin puree: Applesauce can replace pumpkin puree for a different flavor. - Heavy cream: Substitute with coconut cream for a dairy-free choice. - Eggs: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. - Brown sugar: Coconut sugar works well if you're looking for a healthier sweetener. - Nuts: Omit nuts for nut-free diets or use sunflower seeds instead. Using high-quality ingredients makes a big difference in flavor. Choose thick, fresh heavy cream for a rich taste. For the best bread pudding, use stale bread. Fresh bread can become too mushy. If you can, make your pumpkin puree from scratch. It adds a fresh flavor that canned options can’t match. Always check the expiration dates on your dairy and eggs. Fresh ingredients lead to a better dish overall. Start by greasing the inside of your slow cooker. Use butter or non-stick spray. This step is key. It keeps the bread pudding from sticking. A generous coat works best here. In a large bowl, whisk the following ingredients together: - 1 cup pumpkin puree - 1 cup heavy cream - 2 cups whole milk - 3 large eggs, lightly beaten - 3/4 cup packed light brown sugar - 1 tablespoon pure vanilla extract - 2 teaspoons pumpkin pie spice blend - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine sea salt Make sure the mixture is smooth and well-blended. Next, add in 6 cups of stale bread, cut into 1-inch cubes. Gently fold the bread into the pumpkin mix. If you want, toss in 1/2 cup chopped nuts and 1/2 cup dried fruit. This adds great texture and flavor. Pour the bread mixture into your greased slow cooker. Spread it out evenly. Cover the slow cooker with the lid. Set it to low heat for about 4 to 5 hours. Your bread pudding is ready when it looks set. A knife inserted in the center should come out clean. Once done, turn off the cooker and let it cool for a few minutes. Serve warm. A drizzle of warm caramel sauce or maple syrup makes it even better! To get the best texture in your pumpkin spice bread pudding, use stale bread. Fresh bread can make it soggy. I recommend French or challah bread for a nice chew. Cut the bread into 1-inch cubes to ensure even soaking. When mixing, gently fold the bread into the pumpkin mixture so each piece gets coated. This step helps every bite be flavorful. Make sure to grease your slow cooker well. This prevents sticking and makes serving easier. If your pudding looks too wet after cooking, let it cool for a bit. It will firm up as it cools. Serve your pumpkin spice bread pudding warm for the best taste. A drizzle of warm caramel sauce or maple syrup adds a sweet touch. You can also top it with whipped cream or vanilla ice cream for extra richness. For a fun twist, try serving it with a scoop of spiced ice cream or a sprinkle of nutmeg. Pair it with coffee or spiced tea for a cozy treat. This dish is great for brunch or dessert. It’s perfect for sharing with friends and family. To boost the flavor, add extra spices. Consider using a pinch of nutmeg or ground ginger. They add warmth and depth. You can also mix in chopped nuts like walnuts or pecans. These give a nice crunch and rich flavor. Dried fruits like raisins or cranberries are great additions too. They add sweetness and chewiness. If you want a unique flavor, try adding chocolate chips. They melt into the pudding and create a lovely surprise. Feel free to get creative with toppings. Drizzle with chocolate sauce or sprinkle with toasted coconut. Each addition can turn your dish into a new delight. {{image_4}} You can make your pumpkin spice bread pudding unique by adding fun mix-ins. Chocolate chips can bring a sweet touch. Just fold in half a cup of chocolate chips when mixing your bread. If you want fruit, raisins or cranberries add a nice pop of flavor. Try mixing in fresh apples or pears for a twist. These options give your dish new depth and keep things exciting. Making this dish vegan is easy. Replace the heavy cream and milk with almond or coconut milk. Use flax eggs instead of real eggs. Just mix one tablespoon of ground flaxseeds with two and a half tablespoons of water for each egg. For a gluten-free version, use gluten-free bread. Both options taste great and let everyone enjoy this treat. You can use many types of bread for this recipe. French bread or challah works best. However, you can also try brioche or sourdough. Each type of bread adds its own flavor. Stale bread works best since it absorbs the pumpkin mix well. Just make sure to cut it into one-inch cubes for even cooking. This helps create a fluffy and rich pudding every time. To keep your slow cooker pumpkin spice bread pudding fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to four days. If you use a glass dish, cover it tightly with plastic wrap. This keeps moisture in and helps maintain flavor. When you're ready to enjoy leftovers, preheat your oven to 350°F. Place the bread pudding in an oven-safe dish. Add a splash of milk or cream to keep it moist. Cover it with foil to prevent drying out. Heat for about 20 minutes. If you want it warm and cozy, you can also microwave individual portions for about 30-45 seconds. If you want to save bread pudding for later, freezing works well! Cut it into portions and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag. Press out excess air and seal. It can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, follow the reheating instructions above for a delicious treat! Yes, you can! If you don't have a slow cooker, you can bake the bread pudding in the oven. Preheat your oven to 350°F (175°C). Grease a baking dish similar to the slow cooker. Pour your mixture into the dish and bake for about 45 to 55 minutes. Check for doneness by inserting a knife in the center. It should come out clean. Bread pudding stays good in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you want to enjoy it later, just reheat it in the microwave or oven. You can serve pumpkin spice bread pudding with a few tasty options. Here are some ideas: - Whipped cream for a light topping - Vanilla ice cream for a creamy touch - Warm caramel sauce for sweetness - Maple syrup for a classic flavor - Chopped nuts for a crunchy bite These toppings add more flavor and make your dessert even better! In this post, we covered everything you need for pumpkin spice bread pudding. We detailed ingredients, substitutes, and quality notes. I shared step-by-step instructions for preparation and cooking. Tips on texture and serving suggestions helped enhance your dish. Variations allow for creativity, whether you prefer fruits or vegan options. Lastly, proper storage and reheating keep your leftovers tasty. Remember, baking is about joy and sharing. Enjoy your pumpkin spice bread pudding!

Slow Cooker Pumpkin Spice Bread Pudding

Indulge in the ultimate comfort dessert with this easy Slow Cooker Pumpkin Spice Bread Pudding! Perfect for fall gatherings, this recipe combines stale bread, creamy pumpkin, warm spices, and optional nuts or fruits for extra flavor. Discover the simple steps to create this delightful treat that your family will love. Click to explore the full recipe and unleash your inner chef with this cozy, sweet dish!
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Ingredients
  

6 cups of stale bread (French or challah works best), cut into 1-inch cubes

1 cup pumpkin puree (canned or homemade)

1 cup heavy cream

2 cups whole milk

3 large eggs, lightly beaten

3/4 cup packed light brown sugar

1 tablespoon pure vanilla extract

2 teaspoons pumpkin pie spice blend

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins, cranberries, or a mix (optional)

Instructions
 

Begin by generously greasing the inside of your slow cooker with butter or a non-stick cooking spray. This step will help ensure that your bread pudding doesn’t stick to the sides.

    In a spacious mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, beaten eggs, brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and fine sea salt. Make sure all ingredients are thoroughly combined and smooth.

      Carefully add the cubed bread to the pumpkin mixture. Using a spatula or wooden spoon, gently fold the bread into the mixture until each piece is evenly coated. If desired, fold in the chopped nuts and dried fruits for extra texture and flavor.

        Pour the entire bread mixture into the greased slow cooker, spreading it out evenly to ensure an even cook.

          Cover the slow cooker with its lid and set it to cook on low for approximately 4 to 5 hours. The bread pudding is done when it appears set and a knife inserted in the center comes out clean.

            Once cooked, turn off the slow cooker and allow the bread pudding to cool for a few minutes before serving.

              Serve warm, and if you're feeling indulgent, drizzle with warm caramel sauce or maple syrup for that extra touch of sweetness.

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