Go Back
To make this tasty pumpkin bread pudding, you need: - 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 brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ginger powder - 1/4 teaspoon salt These ingredients give your bread pudding a warm and cozy flavor. The stale bread absorbs the pumpkin and cream, making each bite soft and creamy. The spices add a nice touch of fall. You can make this dish even better with some optional add-ins: - 1/2 cup chopped pecans - 1/2 cup raisins Adding pecans gives a nice crunch, while raisins add sweetness. You can mix and match based on your taste. For the rich caramel sauce, gather these ingredients: - 1 cup brown sugar - 1/2 cup heavy cream - 1 tablespoon butter This caramel sauce brings the whole dish to life. It adds a sweet and buttery layer that pairs perfectly with the pumpkin flavor. Drizzling it over the warm bread pudding makes it a delightful treat. Start by grabbing a large mixing bowl. Add the pumpkin puree, heavy cream, whole milk, eggs, brown sugar, and vanilla extract. Mix in the ground cinnamon, nutmeg, ginger powder, and salt. Whisk everything until the mixture is smooth. This will be the base for your pudding. Now, take your cubed bread and add it to the pumpkin mixture. I like to use stale challah or brioche for the best flavor. Stir gently, making sure every piece of bread gets soaked. Let it sit for about 10 to 15 minutes. This soaking time helps the bread absorb all that delicious pumpkin flavor. Next, grease your slow cooker insert with cooking spray or butter. Pour the soaked bread mixture into the slow cooker, spreading it out evenly. Cover it and cook on low for 4 to 5 hours. To check if it's done, insert a knife into the center. It should come out clean, showing your pudding is perfectly cooked. While your pudding cooks, it's time to whip up the caramel sauce. In a small saucepan, combine 1 cup of brown sugar, 1/2 cup of heavy cream, and 1 tablespoon of butter. Heat it over medium heat, stirring until everything dissolves. Bring it to a gentle boil and then reduce the heat. Let it simmer for about 5 minutes until it thickens. Remove it from heat and let it cool slightly. When your bread pudding is ready, turn off the slow cooker. Allow it to sit for 10 minutes before serving. Cut it into squares and drizzle warm caramel sauce over the top. You can also sprinkle extra pecans or raisins if you like. Enjoy this cozy dessert that’s perfect for sharing! For pumpkin bread pudding, stale bread is best. I recommend using challah or brioche. These breads soak up the pumpkin mixture well. They also add a nice, rich flavor. If you can't find these breads, you can use a French loaf or even whole wheat bread. Just make sure it is stale. Fresh bread may turn mushy. Making caramel sauce is easy but needs attention. I use brown sugar, heavy cream, and butter. Heat these in a small pan over medium heat. Stir until the sugar dissolves. Bring it to a gentle boil. Then, reduce the heat and let it simmer. This helps thicken the sauce. Be careful not to cook it too long; otherwise, it will harden. Once thickened, let it cool slightly before drizzling over your bread pudding. One common mistake is not letting the bread soak long enough. Make sure the bread absorbs the pumpkin mixture. Stir occasionally for even soaking. Another mistake is overcooking the pudding. Keep an eye on the time and check for doneness. The knife should come out clean when inserted in the center. Lastly, don't skip the caramel sauce. It adds a delicious sweetness! {{image_2}} You can mix up this recipe with other flavors. Try adding chocolate chips for a sweet twist. You can also swap pumpkin puree for applesauce. This change gives a nice fruity flavor. If you want more spice, add a dash of cloves or allspice. You can even use flavored bread like cinnamon-raisin for extra taste. If you need a gluten-free version, choose gluten-free bread. There are many tasty options available now. You can also use gluten-free flour in the caramel sauce. Just make sure to check the labels for safe ingredients. This way, everyone can enjoy the pumpkin bread pudding without worry. To make a vegan pumpkin bread pudding, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it gels. For the cream, use coconut cream or almond milk. You can also use maple syrup instead of brown sugar. These swaps keep the dish creamy and sweet while being plant-based. To store leftover pumpkin bread pudding, let it cool to room temperature. Cut the pudding into squares, then place them in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal the container well to keep it fresh. When you are ready to eat the leftover pudding, take it out of the fridge. You can reheat it in the microwave or the oven. For the microwave, place a square on a plate and heat it for about 30-45 seconds. For the oven, preheat to 350°F (175°C) and heat for about 10-15 minutes. If you want to save some for later, you can freeze pumpkin bread pudding. Wrap each square tightly in plastic wrap, then place them in a freezer bag. Be sure to label the bag with the date. You can freeze it for up to three months. When you want to eat it, let it thaw in the fridge overnight before reheating. Yes, you can make pumpkin bread pudding in the oven. Use a baking dish instead of a slow cooker. Bake at 350°F for about 45-55 minutes. Check doneness by inserting a knife in the center. If it comes out clean, it’s ready. Pumpkin bread pudding lasts for about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Yes, you can use sweet potato puree or butternut squash puree instead of pumpkin puree. Both options offer a similar flavor and texture, making them great alternatives. To reheat, place individual servings in the microwave for about 30-60 seconds. For larger portions, use the oven. Preheat it to 350°F and warm until heated through, about 10-15 minutes. To lighten the texture, add more milk or cream to the mixture. Using day-old bread rather than stale bread can also help. You can fold in whipped egg whites for an airy texture. This blog post covered all you need for delicious pumpkin bread pudding. We explored key ingredients, step-by-step cooking, and helpful tips to avoid mistakes. You learned about variations and how to store leftovers. Don't hesitate to try different flavors or make it vegan or gluten-free. With these ideas, you can create your perfect dessert. Enjoy your cooking, and I hope this recipe brings joy to your table!

Pumpkin Bread Pudding with Caramel Sauce Slow Cooker

Indulge in the ultimate fall comfort food with this Pumpkin Spice Bread Pudding Delight! Made with cozy ingredients like pumpkin puree, warm spices, and rich cream, this slow cooker dessert is perfect for chilly evenings. Discover the simple steps to create a sweet, custardy treat that everyone will love. Click through to explore the full recipe and elevate your dessert game this season!
Print Recipe Pin Recipe

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 brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup chopped pecans (optional)

1/2 cup raisins (optional)

Instructions
 

In a large mixing bowl, combine the pumpkin puree, heavy cream, whole milk, eggs, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger powder, and salt. Whisk until the mixture is smooth and well combined.

    Add the cubed bread to the mixture, ensuring that all pieces are soaked. Let it sit for about 10-15 minutes to absorb the liquid, stirring occasionally.

      If using, fold in the chopped pecans and raisins to the bread mixture.

        Grease the slow cooker insert with cooking spray or butter. Pour the bread mixture into the slow cooker, spreading it out evenly.

          Cover and cook on low for 4-5 hours, or until the bread pudding has set and is cooked through. You can check for doneness by inserting a knife in the center; it should come out clean.

            Meanwhile, prepare the caramel sauce: In a small saucepan over medium heat, combine 1 cup brown sugar, 1/2 cup heavy cream, and 1 tablespoon butter. Stir until dissolved and bring to a gentle boil. Reduce heat and simmer for about 5 minutes until thickened. Remove from heat and let cool slightly.

              Once the bread pudding is done, turn off the slow cooker and let it sit for 10 minutes before serving.

                Cut into squares and drizzle with warm caramel sauce before serving.

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