Picture this: crisp autumn air, a cozy kitchen, and the heavenly scent of pumpkin and cinnamon wafting through your home. That’s exactly what you’ll get with my crockpot pumpkin bread pudding! It’s become our family’s favorite fall tradition – ever since I first tossed some leftover bread and pumpkin puree into the slow cooker one chilly Sunday afternoon. The magic happens while you go about your day, and suddenly, you’ve got this warm, comforting dessert waiting for you. No fancy techniques needed, just simple ingredients that come together in the most delicious way. My kids actually cheer when they smell it cooking now!
Why You’ll Love This Crockpot Pumpkin Bread Pudding
Oh, where do I even start? This pumpkin bread pudding is the kind of dessert that makes people think you slaved away in the kitchen, when really, your crockpot did all the work. Here’s why it’s a total game-changer:
- Effortless prep: Just mix, dump, and walk away—no babysitting required. Perfect for those “I need dessert but don’t have time” moments.
- Hands-off magic: The slow cooker does its thing while you binge your favorite show or tackle that pile of laundry (or, let’s be honest, take a nap).
- Crowd-pleaser: Bring it to potlucks, and watch it disappear faster than you can say “pumpkin spice.” It’s cozy comfort food at its best.
- Endless topping options: Vanilla ice cream? Whipped cream? A drizzle of caramel? Go wild—it’s like a blank canvas for your sweet tooth.
- Autumn in every bite: That warm blend of cinnamon, nutmeg, and pumpkin is basically a hug for your taste buds. Trust me, one whiff and you’re sold.
Ingredients for Crockpot Pumpkin Bread Pudding
Here’s the beautiful part—this recipe uses pantry staples you probably already have! But let me tell you exactly what works best:
- 4 cups cubed bread (day-old French bread or challah works wonders—trust me, stale is ideal!)
- 1 cup pumpkin puree (not pumpkin pie filling—Libby’s is my go-to)
- 2 large eggs at room temperature (this helps them blend smoothly)
- 1 cup whole milk (or half-and-half if you’re feeling indulgent)
- 1/2 cup packed brown sugar (dark brown gives the richest flavor)
- 1 tsp cinnamon (I always add an extra pinch—can’t help myself!)
- 1/2 tsp nutmeg (freshly grated if you’ve got it)
- 1 tsp pure vanilla extract (the good stuff makes a difference)
- 1/4 tsp salt (balances all that sweetness perfectly)
See? Nothing fancy—just cozy, comforting ingredients that transform into something magical.
Essential Equipment
You won’t need anything fancy for this pumpkin bread pudding—just the basics from your kitchen! Here’s what I always grab:
- 4-quart crockpot (the perfect size—any bigger and it might dry out)
- Mixing bowl (I use my trusty glass one so I can see when everything’s blended)
- Measuring cups and spoons (no eyeballing the spices!)
- Rubber spatula (for scraping every last bit of that delicious pumpkin mixture)
That’s it—see? Told you it was simple!
How to Make Crockpot Pumpkin Bread Pudding
Okay, let’s get to the fun part! This recipe is so simple—just follow these steps, and you’ll have the coziest pumpkin bread pudding in no time. The secret is letting the slow cooker work its magic while you do, well, anything else!
Preparing the Pumpkin Mixture
First, grab that mixing bowl and let’s make the pumpkin custard—this is what gives the bread pudding its rich, creamy texture. Whisk together the eggs until they’re nice and smooth (no streaks of white!). Then, add the pumpkin puree, milk, brown sugar, cinnamon, nutmeg, vanilla, and salt. Whisk it all together until it’s completely combined—you want it silky with no lumps. Pro tip: If you’ve got time, let this mixture sit for 5 minutes so the sugar fully dissolves. It makes a difference!
Combining with Bread
Now, toss in your bread cubes and gently fold them into the pumpkin mixture. Don’t stir too aggressively—you want every piece coated but not smashed to bits. Let it sit for about 10 minutes so the bread soaks up all that pumpkin goodness. You’ll know it’s ready when the bread looks slightly swollen and feels soft. Then, pour everything into your greased crockpot and press the bread down lightly with your spatula so it’s evenly spread. This helps it cook uniformly.
Slow Cooking to Perfection
Cover and cook on LOW for 3-4 hours. Resist the urge to peek too often—every time you lift the lid, heat escapes! You’ll know it’s done when the edges are golden and the center is set (no jiggly spots). A toothpick inserted should come out clean or with just a few moist crumbs. If it’s still too wet at 3 hours, give it another 15-20 minutes. But watch it—overcooked bread pudding turns rubbery, and we don’t want that! When it’s perfect, turn off the crockpot and let it sit for 10 minutes before serving. Trust me, this little rest makes it even better.
Pro Tips for the Best Crockpot Pumpkin Bread Pudding
After making this pumpkin bread pudding more times than I can count, I’ve learned a few tricks that take it from good to “oh-my-goodness-I-need-seconds” amazing:
- Bread matters: Stale, sturdy bread like French or challah absorbs the custard without turning mushy. If your bread’s fresh, toast the cubes lightly first—it makes all the difference!
- Spice it right: Taste your pumpkin puree mixture before adding the bread. Want more warmth? Add a pinch of cloves or ginger. Too intense? Cut the nutmeg in half.
- Check the moisture: If the edges look dry after 2 hours, drizzle 1-2 tbsp of warm milk over the top. The bread pudding should be custardy, not soggy or dry.
These little tweaks ensure your bread pudding turns out perfect every single time!
Serving Suggestions for Crockpot Pumpkin Bread Pudding
Now comes the best part – dressing up your warm pumpkin bread pudding! I love serving it straight from the crockpot while it’s still steaming. A scoop of vanilla ice cream melting over the top is my absolute favorite – the hot-cold combo is heavenly. For extra indulgence, drizzle with caramel sauce or maple syrup. My husband always asks for a sprinkle of toasted pecans for crunch. And here’s my secret: pair it with a strong cup of coffee or chai tea. The spices in both the drink and dessert complement each other perfectly. Honestly, sometimes I skip dinner and just have this as my meal!
Storing and Reheating Leftovers
If by some miracle you have leftovers (we rarely do!), here’s how to keep that pumpkin bread pudding tasting fresh. Let it cool completely, then store it tightly covered in the fridge for 3-4 days. For reheating, I love the microwave for quick single servings—just 30-45 seconds does the trick. For a crowd, pop it in a 350°F oven for 10-15 minutes until warmed through. Pro tip: Add a splash of milk before reheating to keep it moist—it’ll taste just-baked all over again!
Nutritional Information
Just so you know, these numbers are estimates—your results might vary depending on your exact ingredients and brands. But here’s the general breakdown per serving (and let’s be honest, I usually go back for seconds):
- Calories: 250
- Carbs: 45g
- Protein: 7g
Not bad for something that tastes this indulgent, right? The pumpkin adds fiber and vitamins too—so really, it’s practically health food. (Okay, maybe not, but a girl can dream!)
Frequently Asked Questions
I get asked about this pumpkin bread pudding all the time! Here are the answers to the most common questions that pop up:
Can I use fresh bread instead of stale?
You can, but stale works better! Fresh bread tends to get mushy. If that’s all you have, spread the cubes on a baking sheet and toast them at 300°F for 10 minutes first—it removes excess moisture and mimics stale bread’s texture.
How do I double this recipe?
Easy! Just use a 6-quart crockpot instead. Keep all ingredient proportions the same (double everything), but add 30-60 minutes to the cooking time. Check every 15 minutes after the 4-hour mark—bigger batches take longer to set in the center.
Can I substitute pumpkin pie spice?
Absolutely! Use 2 teaspoons pumpkin pie spice instead of the cinnamon and nutmeg. I sometimes do this when I’m feeling lazy—it’s a great shortcut that still delivers that signature fall flavor.
Is this freezer-friendly?
Yes! Cool completely, then wrap tightly in plastic and foil. It keeps for 2-3 months. Thaw overnight in the fridge, then reheat in the oven at 350°F for best results (microwave works too, but the texture won’t be quite as perfect).
How do I prevent burning?
Two tricks: First, make sure your crockpot isn’t older than dirt (low heat should be truly low!). Second, if your cooker runs hot, place a circle of parchment paper over the pudding before putting the lid on—it creates a barrier against direct heat.
Did you make this cozy pumpkin bread pudding? I’d love to hear how it turned out! Leave a comment below with your favorite variation—maybe you swapped in maple syrup or added chocolate chips? Your tweaks might just become my new go-to!
Print5-Star Crockpot Pumpkin Bread Pudding – Irresistible Comfort
A warm and comforting dessert made with pumpkin, bread, and spices, cooked slowly in a crockpot for rich flavor.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups cubed bread
- 1 cup pumpkin puree
- 2 eggs
- 1 cup milk
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Grease the crockpot lightly.
- In a bowl, mix pumpkin puree, eggs, milk, sugar, spices, vanilla, and salt.
- Add bread cubes and stir to coat evenly.
- Pour mixture into the crockpot.
- Cook on low for 3-4 hours.
- Serve warm.
Notes
- Use stale bread for best texture.
- Adjust spices to taste.
- Top with whipped cream or ice cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
