Thursday, October 15, 2015

slow-cooker pumpkin & caramel bread pudding

This is my all-time favorite Fall recipe!

It's not new to our family, but it's the first time that I'm sharing it on the blog.

I've made this amazing slow-cook pumpkin bread pudding for several years. It's a Sunday staple in our home every Fall. I love traditions like this one!

Bread pudding might not be the prettiest dessert, but there's something incredibly comforting (and delicious) about it.  Wouldn't you agree?

Perhaps it's the humble ingredients . . . cream, eggs, bread, and spices?  Or its simplicity? Or that a good bread pudding is just delicious, in every sense of the word. Whatever it is, it's a classic dessert that our little family loves and always looks forward to, especially in the Fall and Winter months when it's cold outside.

So here's what I LOVE about this recipe . . . 
Besides that it's flavored with pumpkin, brown sugar, and loads of warm spices . . . it's baked low and slow in a crock pot! It's the perfect lazy Sunday dessert! I assemble it and then slow cook it while we're at church. There's nothing like the warm, aromatic welcome of slow-cook pumpkin & caramel bread pudding when you arrive home!

I discovered these Caramel Bits several weeks ago. They're amazing! I add them to this recipe because we love the sweet, creamy caramel ribbons that form throughout the bread pudding. It's so delicious!

Another great addition are Cinnamon Chips! Oh my goodness, I love the creamy spiciness of the extra cinnamon.

Whichever you choose to add, they're a great compliment to this moist, tender, and flavorful bread pudding!

This is one of those classic recipes that our family will treasure, always.

It reminds me of a simpler time, cozy evenings with my family, and all the warm flavors of Fall.

I hope you make it a part of your Fall and Winter Sundays, too. Happy baking!

slow cooker pumpkin bread pudding
.     .     .     .     .     .
8 cups day old bread cubes
4 eggs
1 cup canned pumpkin 
1 1/2 cups half n half
½ cup brown sugar plus 1 Tablespoon, packed
½ cup butter, melted
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
2 cups Caramel Bits or Cinnamon Chips
½ cup toasted pecans, chopped *optional
Vanilla ice cream, optional
Caramel ice cream topping, optional

Cut slices of day old bread into cubes. Cut enough bread for 8 cups.

Put the cubed bread into a buttered Crock Pot (3.5 - 4 quart size) along with caramel bits, or cinnamon chips, and /or chopped pecans.

Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. Pour over the cubed bread and gently fold bread cubes to coat. Evenly distribute Caramel Bits or Cinnamon Chips.

Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

Serve warm topped it with vanilla ice cream and caramel ice cream topping.

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  1. I am going through your recipe -- and by the way I think it's beautiful :-) -- and I'm salivating. It looks delicious and I can imagine the aroma permeating the entire house. Wow!! I really haven't made a lot of bread pudding. My dear father-in-law loved it. I certainly would have made him this recipe. Thank you so much for sharing!! BTW -- where did your find the caramel chips?? Big Hugs -- have a great weekend.

  2. My mouth is watering as I read this post. This looks so amazing! I love bread pudding but haven't made it in ages, and the pumpkin twist seems irresistible. I can see why it's a fall tradition for your family. I love the idea of coming home on Sundays to the smell of the pumpkin and spices filling the house... mmmmmm....
    Thanks for sharing!

  3. What a perfect fall treat! My dad would love this!

  4. Wow. This sounds amazing. I love bread pudding and have never tried it in a slow cooker before. Genius!

  5. Oh my this looks so amazing!

  6. Mmmm, pure comfort food! And so beautifully photographed as always. Happy to feature you at Be Inspired this morning,


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