Crockpot Pumpkin Bread Pudding Recipe

Crockpot Pumpkin Bread Pudding Recipe

Crockpot Pumpkin Bread Pudding Recipe – There is nothing like pulling out your slow cooker in the middle of the fall season. It is an easy way to make delicious meals and desserts without a lot of effort. This recipe is sure to please everyone in the family.This slow cooker dessert is so easy to make, but even better to enjoy. It will also leave your entire house smelling like fall. If you’re like the other 90% out there that love pumpkin spice, you’ll enjoy this. A sweet and savory match made in heaven. Get ready for your taste buds to enjoy fall spices; all in one dessert. Best served with just a bit if whipped cream or vanilla ice cream.

I know that this is being talked about as a fall type dessert, but I fix it any time of the year when I am needing a great dessert for dinner.

Crockpot Pumpkin Bread Pudding Recipe

Crockpot Pumpkin Bread Pudding Recipe

Ingredients

  • 8 cups day old bread, cubed
  • 1/2 cup apple cinnamon crisp (found in oatmeal/trail mix area of store)
  • 4 eggs
  • 1 can of pumpkin
  • 1 cup almond milk
  • 1/2 cup packed brown sugar
  • 1/2 cup melted butter
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger

Directions

  1. Cut slices of day old bread into cubes.
  2. Pour cubed bread into a greased Crock Pot along with apple cinnamon crisp.
  3. Whisk together eggs, pumpkin, almond milk, brown sugar, melted butter, vanilla, cinnamon, nutmeg and ginger.
    Once mixed, pour over bread and gently mix together until completely covered.
  4. Cook on low for 3 hours.
  5. Use a knife to check center to see if it comes out clean.
  6. Serve warm, with any toppings of choice.

Let us give a big thank you to Brought to You by Mom for the very handy video and for the delicious Crockpot Pumpkin Bread Pudding Recipe.

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