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- 6 cups stale bread (preferably challah or brioche) - 2 cups pumpkin puree - 1 cup heavy cream - 1 cup whole milk - 3 large eggs - 3/4 cup packed brown sugar - 1/2 cup chopped pecans - 1/2 cup raisins - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt I love using stale bread like challah or brioche for this recipe. It soaks up the pumpkin custard perfectly. The pumpkin puree gives the dish a smooth texture and rich flavor. I always add heavy cream and whole milk for creaminess. The eggs help bind everything together and add a nice rise. Brown sugar adds sweetness and a hint of caramel flavor. Sometimes, I toss in chopped pecans or raisins. They add a lovely crunch and sweetness. You can skip these if you prefer a simpler pudding. I never forget the spices! Pure vanilla extract gives depth to the flavor. Ground cinnamon, nutmeg, and ginger fill the kitchen with warm scents. A little salt balances the sweetness and enhances all the flavors. With these ingredients, you create a cozy and delicious dessert. It’s perfect for fall gatherings or any sweet craving. First, grab a large mixing bowl. Add 2 cups of pumpkin puree, 1 cup of heavy cream, and 1 cup of whole milk. Next, crack in 3 large eggs. Pour in 3/4 cup of packed brown sugar and 1 teaspoon of pure vanilla extract. Whisk everything together until it's smooth and well mixed. Now, let’s add some warmth. Sprinkle in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Don’t forget 1/4 teaspoon of salt! Whisk again to blend in those spices evenly. Take 6 cups of cubed stale bread, like challah or brioche. Gently fold the bread into the pumpkin mixture. Make sure each piece gets coated in that creamy custard. Let this sit for 10-15 minutes. Stir occasionally so the bread can soak up all the flavors. If you want some extra crunch, you can add 1/2 cup of chopped pecans or 1/2 cup of raisins now. Fold them in gently to spread them throughout. Prepare your slow cooker by greasing the insert. You can use cooking spray or a bit of butter. Pour the bread mixture into the cooker. Spread it evenly across the bottom. Cover the slow cooker and set it to cook on low. Let it cook for 4-5 hours. You will know it’s done when a knife inserted in the center comes out clean. Now, let it rest for 10 minutes before serving. This helps it firm up a bit for easier slicing. Using stale bread is key for great bread pudding. Fresh bread gets too soggy. Stale bread holds its shape and soaks up the custard well. Aim for bread that is a few days old. If your bread is fresh, leave it out for a day to dry. Soaking time is also important. Let the bread sit in the custard for 10-15 minutes. This gives it time to absorb the mixture. Stir occasionally to coat every piece. You want each bite to be rich and creamy. Spices make this dish special. If you want a stronger flavor, add more cinnamon or nutmeg. You can also try a pinch of allspice or cloves for warmth. Pair the spices with sweetness. Adding maple syrup or brown sugar brings out the pumpkin's natural sweetness. You can also mix in some chopped apples or pears for a fruity twist. Presentation matters. Serve warm bread pudding on dessert plates. Top it with whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon adds a nice touch. For garnishes, use chopped pecans or a drizzle of caramel sauce. This adds texture and flavor. You can also serve with fresh fruit, like berries. It makes the dish look colorful and inviting. {{image_4}} You can play with flavors in many ways. First, try different types of bread. While I love challah or brioche, you can use sourdough or even whole wheat bread. Each type adds its own twist to the taste. Next, think about adding chocolate or caramel swirls. Swirling in chocolate chips or caramel sauce can give your pudding a rich touch. This addition makes every bite even more exciting. If you need gluten-free options, you can use gluten-free bread. Just make sure it's stale to get the right texture. You can also mix in gluten-free oats for added nutrition. For dairy-free alternatives, swap heavy cream and milk with coconut milk or almond milk. You can use flax eggs instead of regular eggs. This keeps your dish creamy and delicious, even without dairy. To store leftovers, let the bread pudding cool first. Then, place it in an airtight container. This helps keep it fresh. I suggest using glass containers since they are safe and easy to clean. To reheat in the slow cooker, just place the leftover pudding back in. Set it to low and heat for about 30 minutes. This keeps it moist and tasty. You can also use a microwave. Cut a piece, place it on a plate, and heat it for 30-45 seconds. This is quick and works well if you want a fast treat. Using stale bread is best for bread pudding. Stale bread holds more moisture. It absorbs the pumpkin mixture well. Fresh bread may become too soggy. The texture will not be the same. Always choose stale bread for this recipe. Pumpkin bread pudding can last 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. It can stay good for up to 3 months in the freezer. To reheat, use the slow cooker or oven. Yes, you can make it ahead. Prepare the mixture and store it overnight. Just wait to cook it until you are ready. This way, the flavors blend better. Cook it in your slow cooker the next day. In this blog post, we explored how to make a delicious pumpkin bread pudding. We covered the key ingredients, like stale bread and pumpkin puree, as well as optional add-ins. I shared tips for achieving the best texture and enhancing flavor. You also learned about variations for dietary needs and storage tips. I hope you feel ready to try this recipe. It’s easy, tasty, and perfect for any occasion. Enjoy your cooking!

Pumpkin Bread Pudding with Caramel Sauce Slow Cooker

Indulge in the rich flavors of fall with this Pumpkin Spice Bread Pudding Delight! Perfectly made with stale bread, creamy pumpkin puree, and warming spices, this slow cooker dessert is a cozy treat for any occasion. Just mix, soak, and let the magic happen! Ready in about 5 hours, it's an easy recipe that your guests will love. Click through to explore the full recipe and surprise your family with this delightful dessert!
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Ingredients
  

6 cups stale bread, cubed (preferably challah or brioche)

2 cups pumpkin puree

1 cup heavy cream

1 cup whole milk

3 large eggs

3/4 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped pecans (optional)

1/2 cup raisins (optional)

Instructions
 

In a large mixing bowl, thoroughly whisk together the pumpkin puree, heavy cream, whole milk, eggs, brown sugar, and vanilla extract until the mixture is completely smooth and well combined. Add the ground cinnamon, nutmeg, ginger, and salt, whisking again to incorporate the spices evenly.

    Gently fold the cubed stale bread into the pumpkin mixture, making sure each piece is well coated and soaked. Allow the mixture to sit for 10-15 minutes, stirring occasionally, to enable the bread to absorb the custard liquid.

      If desired, add the chopped pecans and raisins to the bread mixture, folding them in gently to distribute throughout.

        Prepare your slow cooker by greasing the insert with cooking spray or a thin layer of butter. Pour in the bread mixture, spreading it evenly across the bottom of the cooker.

          Cover the slow cooker and set it to cook on low for 4-5 hours. The bread pudding is done when it is set and a knife inserted into the center comes out clean.

            For the caramel sauce, combine 1 cup of brown sugar, 1/2 cup of heavy cream, and 1 tablespoon of butter in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then bring the mixture to a gentle boil. Lower the heat and let it simmer for about 5 minutes until thickened, then remove from heat and let it cool slightly.

              After the bread pudding has finished cooking, turn off the slow cooker and let it rest for 10 minutes before serving. This allows it to settle and firm up slightly.

                Cut the bread pudding into squares and serve warm, generously drizzled with the homemade caramel sauce.

                  Prep Time: 15 minutes | Total Time: 5 hours 15 minutes | Servings: 8

                    Presentation Tips: Serve the bread pudding warm on dessert plates, topped with a dollop of whipped cream or a sprinkle of cinnamon for added flair.

                      Enjoy this delightful fall-inspired dessert that will warm your heart and please your taste buds!