Crock Pot Pumpkin Bread Pudding
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
Servings: 4 - 5 people
Ingredients
- 2 c milk
- 1 ½ c pumpkin puree (NOT pumpkin pie filling)
- 3 eggs, beaten
- ¼ c brown sugar
- ¼ c white sugar
- ½ small orange, zested
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon ground cloves
- pinch salt
- 8 c white bread cubes, cut roughly 1"
- ½ 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 ½ 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!