Just as good as warm pumpkin pie, this crock pot pumpkin bread pudding recipe is healthy enough for a fall breakfast, but it’s enough of a treat, that it makes a wonderful dessert too!
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Servings: 6 cups
2 c milk
1 1/2 c pumpkin puree (NOT pumpkin pie filling)
3 eggs, beaten
1/4 c brown sugar
1/4 c white sugar
1/2 small orange, zested
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves
8 c white bread cubes, cut roughly
1″ 1/2 c wheat bran (optional, for extra fiber and nutrition)
Caramel sauce (for topping)
- Mix milk, pumpkin puree, eggs, sugars, orange zest, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl. (I like to use my 1 qt measuring cup for easy pouring.)
- Grease the bowl of a 2.5-3 qt slow cooker. Combine bread cubes, bran (if using), and milk mixture in the greased crock pot. Stir to combine, until all the bread is evenly moistened.
- Cook on high for 2 – 2 1/2 hours or on low for 3-4 hours. The pudding is done when the bread is puffy and a knife inserted in the center comes out clean. (The internal temperature should be around 140F.)
- Serve immediately, or keep warm until serving. Top with caramel sauce if desired.