Crockpot Bread Pudding

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This incredibly easy-to-make Crockpot Bread Pudding is upgraded to a creamy Pumpkin Bread Pudding with lots of pecans. It is perfect for breakfast, dessert and to use up leftover pumpkin puree.

a plate of slow cooker bread pudding.

Pumpkin season (helloooo Fall) is slowly creeping upon us, and I fully intend to throw myself into the pumpkin in this, pumpkin in that, and pumpkin in EVERY SINGLE THING madness that comes with it.

I am starting with this Crockpot Bread Pudding with lots and lots and lots of pumpkins in it. Are you with me?

Pumpkin season never stops in my kitchen, and I could and do make curried pumpkin soup a couple of times a month, along with a gazillion other pumpkin recipes, but with Fall comes the actual excuse to make a lot of new recipes.

Plus, anything to use up leftover pumpkin puree is a win. Just check out these fluffy Pumpkin Waffles to see what I mean.

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Plus, we all need more straightforward slow cooker desserts in our lives, and this one is seriously easy no no-fuss dessert to make. This puts it firmly in the excellent weeknight dessert/ideal make-ahead recipe / and one of the go-to crockpot desserts territory.

a bowl of crockpot bread pudding

Like these Crockpot Grits, you only need a few pantry staple ingredients and about 10 minutes of prep and layering to whip up this luscious breakfast and dessert. And this is one that the kiddoes can whip up entirely by themselves.

I say yes to a bowl full of sweet pumpkiny bread with lovey pecans and syrup drizzled all over it.

Why Make This Crockpot Bread Pudding Recipe

Let’s talk about why you NEED to make this Slow Cooker Bread Pudding recipe. And I don’t say the word need lightly. It is because it is the best Bread Pudding Recipe EVER.

  • Budget-friendly – Like crockpot oatmeal, this tastes amazing and is budget-friendly.
  • Uses everyday staples – It is a simple recipe made with everyday staples.
  • Short prep time – It takes just 5 minutes of prep – yeap, 5 minutes.
  • Low hand on time – Your crockpot does all the hard work for you.
  • Versatile – The perfect dessert that works for breakfast, too.
  • It’s a crowd-feeding stunner – Double it and serve it up, and your crowd will love it!

Want to make your meal prep even easier? Then check out this collection of awesome Dump and Start Crockpot Recipes for all sorts of stress-free dinner ideas.

Ingredients Notes

  • French Bread – Use day-old French bread for optimal taste and texture.
  • Chopped Pecans – Enhance texture and flavor with 6 tablespoons of chopped pecans. Adjust the quantity based on personal preference, and you can even addc toasted pecans.
  • Pumpkin puree – Opt for a 15 oz (425g) tin of pumpkin puree for convenience and consistent flavor.
  • Heavy Cream (Double Cream) – Achieve richness with 1.5 cups of heavy cream (double cream). Adjust quantity for desired creaminess. We use this instead of melted butter.
  • Eggs – Incorporate 4 eggs for structure and moisture in the bread pudding.
  • Brown Sugar – Add sweetness with ½ cup of brown sugar. Adjust according to taste preferences. Brown sugar has a rich, molasses-like flavor
  • Pumpkin Pie Spice – Infuse warm, autumnal flavors with 2 tsp of pumpkin pie spice.
  • Vanilla Essence – Enhance the overall aroma and taste with 1 tsp of vanilla essence.

Ready to learn how to make this slow cooker bread pudding? Then gather up those ingredients, and I will show you…..

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Crockpot Bread Pudding With Pumpkin

Get the complete list of ingredients and instructions from the recipe card below.

  1. Lightly oil or spray the inside of your crockpot with cooking spray.
  2. Add the bread cubes and the pecans.
  3. In a medium bowl, mix the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, and vanilla essence until combined.
  4. Pour the egg mixture over the bread and mix using a spatula until the bread is well coated.
  5. Press the bread mix down to flatten it, then cover and cook on low for 3-4 hours or until a skewer or knife inserted in the center comes out clean. Enjoy your warm bread pudding.
collage ofcrockpot bread pudding step-by-step photos including slow cooker

How To Make Bread Pudding In The Oven

If you prefer to make this Pumpkin Bread pudding in the oven, then you can. Here is how:

  1. Preheat the oven to 350 degrees F / fan-assisted 160 degrees C /180 degrees C / gas 4.
  2. Assemble the bread pudding in an oven dish.
  3. Bake in the preheated for 45 minutes. Serve warm.

How To Make Slow Cooker Apple Bread Pudding Instead

Well, that is super easy to do. Swap the pumpkin puree for some apple puree and a few apple pieces and use cinnamon instead of pumpkin pie spice.

crockpot bread pudding in a slow cooker

Expert Tips

  • If you have very fresh bread i.e. it is not stale, cut it and bake it at 180 degrees C / 350 degrees F for 5 minutes and let it cool before using.
  • Add more sugar if you have a sweeter tooth.
  • You can use butternut squash or sweet potato puree if you don’t have pumpkin puree.
  • You can easily double this crockpot bread pudding recipe. Make sure your slow cooker is large enough to hold it all.

Delicious Variations

  • Vary the spices – You can use other spices like cinnamon and nutmeg, allspice, and cardamom, according to your preference.
  • Vary the nuts – Use other nuts like peeled almonds, walnuts, hazelnuts or macadamia.
  • Add dried fruit or fresh fruit- Add in some golden raisins, sultanas, and dried cranberries.
  • Add sweetness – Mix in maple syrup, honey, and caramel sauce.

Prep And Storage

  • Make Ahead – Easily prepare this bread pudding recipe in advance. Consider assembling the ingredients, including the leftover French bread, and refrigerate until ready to cook in the Crockpot.
  • Reheat – To reheat the banana pudding, gently warm it in the Crockpot or a saucepan on the stove for a few minutes.
  • Store – Keep leftover bread pudding in an airtight container in the refrigerator for up to 4 days.
  • Freeze – Allow the banana pudding to cool, then transfer it into suitable storage containers. Label and freeze for up to 3 months.
  • Meal Prep – Effortlessly scale up the recipe by doubling or tripling the ingredients. You never know when the craving will strike for dessert.


What Kind of Bread Is Best?

The kind of bread that is best should be:

Firm – so that it soaks up the egg mixture and cooks without falling apart.
A Whole loaf – as you want to be able to cut the cubes to the size you want (as if cut too small they may fall apart when cooked).
Stale – as this helps it keep its shape during cooking.

The three breads I recommend as a great starting point are a French baguette (which is what this recipe uses), Brioche or a Challah loaf. Try all three and see which one you prefer.

Why do you use stale bread for bread pudding?

Stale bread is used in bread pudding for its firmer texture and enhanced absorption capacity, preventing the dish from becoming overly soggy.

This practice ensures the bread maintains its structure while soaking up the flavorful custard mixture, resulting in a moist, classic dessert. Additionally, repurposing reduces food waste.

How do I know when the bread pudding is done?

To determine if bread pudding is done, insert a knife or toothpick into the center; if it comes out clean or with just a few moist crumbs clinging to it, the pudding is ready.

The internal temperature should reach around 160° degrees F / 71° degrees C. Additionally, the pudding should have a set and slightly springy texture when gently pressed in the center.

Can you overcook bread pudding?

Yes, it is possible to overcook bread pudding, especially in a slow cooker.

Overcooking can result in a dry and unappealing texture. To avoid this, monitor the cooking time closely and check for doneness using a knife or toothpick inserted into the center.

Once the toothpick comes out clean or with just a few moist crumbs, it’s done.

3 bowls of slow cooker bread pudding

Similar Recipes

Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of Crockpot recipes, or start a few of my most popular recipes:

Serve Slow Cooker Bread Pudding With:

That is the beauty of this bread pudding recipe. You can serve it with aaaaaaall the sweet things you like, but here are a few suggestions to start you off.

  • Instant Pot Applesauce – Enjoy a dollop of Instant Pot applesauce as a delightful topping to complement the warm and comforting flavors of slow cooker bread pudding.
  • Ice Cream – Top with a scoop of vanilla ice cream or a cloud of whipped cream. Why not?
  • Coconut Caramel Sauce – For that extra oomph add this caramel topping.
  • Maple Syrup – Need a kick? Splash on that maple syrup to satisfy those comfort food cravings.
closeup of a bowl of crockpot bread pudding with pumpkin

More Pumpkin Recipes

I got your back with these easy pumpkin recipes.

More Crockpot Recipes

Be sure to check out these other absolutely delicious recipes your slow cooker makes;

Thank you for reading my Bread Pudding recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipesInstant Pot RecipesSouthern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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a plate of slow cooker bread pudding.
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4.91 from 11 votes

Crockpot Bread Pudding

This Crockpot Bread Pudding is the epitome of versatile indulgence.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American, Western
Servings: 8
Calories: 455kcal
Author: Bintu Hardy


  • 6 cups (300g) day old French loaf
  • 6 tbsp chopped pecans
  • 15 ounces (425g) tin of pumpkin puree
  • 1 ½ cup heavy cream double cream
  • 4 eggs
  • ½ cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla essence


  • Lightly spray the inside of your 4 quart crockpot with cooking spray or lightly oil it
  • Add the cubed bread followed by the pecans.
  • In a bowl, mix together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice and vanilla essence until combined.
  • Pour the egg mixture over the bread and mix using a spatula till the bread is well coated.
  • Press the bread mix down to flatten it a bit and then cover the slow-cooker and cook on low for 3-4 hrs or until a skewer inserted in comes out clean.
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  • If you have very fresh bread i.e. it is not stale, cut it and bake it at 180 degrees C / 350 degrees F for 5 minutes and let it cool before using.
  • Add more sugar if you have a sweeter tooth.
  • You can use butternut squash or sweet potato puree if you don’t have pumpkin puree.
  • You can easily double this crockpot bread pudding recipe. Make sure your slow cooker is large enough to hold it all.
  • Storage – Keep leftover bread pudding in an airtight container in the refrigerator for up to 4 days.


Calories: 455kcal | Carbohydrates: 48g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 311mg | Potassium: 286mg | Fiber: 3g | Sugar: 16g | Vitamin A: 9045IU | Vitamin C: 2.5mg | Calcium: 97mg | Iron: 3.3mg

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Recipe Rating


  1. 5 stars
    I can’t believe how easy it is to make this pudding. Definitely the bread pudding I need to make next – the recipe sounds so easy to follow!

  2. 5 stars
    I’ve always had a special place in my heart for bread pudding – I think it was one of my first “grown up” desserts and used to make me feel so chic lol! Now, it feels more like perfect comfort food. I love that you’ve given it a fall twist and plopped it in everybody’s fave kitchen appliance! And, I’m super intrigued by your great suggestions that I could swap in butternut squash or sweet potato puree … plus add things like raisins, cranberries, or different nuts. So many different ways to try this!

  3. 5 stars
    Mmm, this looks good and I really like the sound of the pumpkin curry soup. Personally I could wait for pumpkin until we get a bit closer to October, to hold onto summer a bit longer!

  4. 5 stars
    So ready for pumpkin everything! Love how easy and delicious this looks! Will be trying soon for sure!

  5. 5 stars
    I am so glad pumpkin season is almost here. I LOVE all things pumpkin and have been cooking away with it in my kitchen too! This bread pudding looks so delicious – and I love that it’s in the IP!