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

Preparation

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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