Crock Pot Pumpkin Bread Pudding
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Crock Pot Pumpkin Bread Pudding
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Just as good as warm pumpkin pie, this crock pot pumpkin bread pudding recipe is healthy enough for a fall breakfast, but it's enough of a treat, that it makes a wonderful dessert too!Yield: 6 cups
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Ingredients
- 2 c milk
- 1 1/2 c pumpkin puree (NOT pumpkin pie filling)
- 3 eggs, beaten
- 1/4 c brown sugar
- 1/4 c white sugar
- 1/2 small orange, zested
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp ground cloves
- pinch salt
- 8 c white bread cubes, cut roughly 1"
- 1/2 c wheat bran (optional, for extra fiber and nutrition)
- Caramel sauce (for topping)
Instructions
- Mix milk, pumpkin puree, eggs, sugars, orange zest, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl. (I like to use my 1 qt measuring cup for easy pouring.)
- Grease the bowl of a 2.5-3 qt slow cooker. Combine bread cubes, bran (if using), and milk mixture in the greased crock pot. Stir to combine, until all the bread is evenly moistened.
- Cook on high for 2 - 2 1/2 hours or on low for 3-4 hours. The pudding is done when the bread is puffy and a knife inserted in the center comes out clean. (The internal temperature should be around 140F.)
- Serve immediately, or keep warm until serving. Top with caramel sauce if desired.
Notes
- This recipe from 2012 was updated in February of 2017. We made the bread pudding even better! Enjoy!
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