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a plate of slow cooker bread pudding.
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Crockpot Bread Pudding

This Crockpot Bread Pudding is the epitome of versatile indulgence.
Course Dessert
Cuisine American, Western
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 455kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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