Slow Cooker Pumpkin Bread Pudding with pecan praline sauce. Warm pumpkin-cinnamon spiced brioche slow cooked in the crockpot and drizzled with ice cream and easy homemade pecan praline sauce.
This year we’re skipping pumpkin pie in favor of this Slow Cooker Pumpkin Bread Pudding with a warm, gooey pecan praline topping.
It’s an explosion of fall flavors in an easy dessert cooked in the crockpot. Pumpkin lovers . . . I’ve got you covered.
Dessert in the crockpot means the oven is free for the turkey and any other dishes.
Prep as much as you can ahead of time starting with the bread cubes and the pecan praline sauce.
If you’re having a small-ish gathering, you can cut the recipe in half.
What kind of bread is best for bread pudding?
A sturdier bread is best for bread pudding. I used brioche – French bread or a baguette would work well too.
It’s important to start with dried out bread. You can either leaved it on the counter a day ahead or bake the cubes in a 325° on a baking sheet for a few minutes until they;re lightly toasted.
What’s in Slow Cooker Pumpkin Bread Pudding?
Bread Pudding:
- bread cubes
- melted butter
- pumpkin puree (not pumpkin pie filling)
- eggs
- half-and-half
- brown sugar
- granulated sugar
- vanilla
- pumpkin pie spice
Optional for serving: vanilla ice cream
Praline Sauce:
- brown sugar
- canned evaporated milk
- butter
- vanilla
- salt
- chopped pecans
How to make Slow Cooker Pumpkin Bread Pudding:
Cut the bread into cubes then spray or grease the inside of the slow cooker and scatter in the bread cubes (again, make sure to start with toasted or dried out bread).
Melt the butter in a medium bowl then add the pumpkin puree, eggs, half-and-half, brown sugar, granulated sugar, vanilla and pumpkin pie spice and whisk to combine.
Pour the mixture over the top of the bread cubes then gently stir, making sure all the bread is coated.
Cover then cook on LOW for 3 hours or until a knife inserted in the center comes out clean.
Pecan Praline sauce:
NOTE: This sauce can be made up to a day ahead of time and reheated in the microwave before serving.
Add the brown sugar, evaporated milk and butter to a small saucepan over medium heat. Cook 4-5 minutes stirring occasionally until the sauce is smooth.
Pour in the vanilla, a pinch of salt and pecans then transfer the sauce to an air tight container (a mason jar works well). Don’t worry if the sauce is thin – it thickens as it cools.
How to serve Pumpkin Bread Pudding:
Spoon the warm Pumpkin Bread Pudding into dishes then drizzle some of the pecan praline sauce over the top. (Optional) add a scoop of vanilla ice cream and a little more sauce then enjoy right away.
Looking for more holiday recipes?
Traditional Bread Sausage Stuffing
Fresh Green Beans – cooked in 6 minutes without blanching
Enjoy!
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Slow Cooker Pumpkin Bread Pudding
Equipment
- slow cooker/crockpot
Ingredients
Bread Pudding:
- 1 loaf day old bread cut in cubes (approx. 8-9 cups)
- 1/2 cup butter melted
- 15 ounce can pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1 1/2 cups half and half
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
Pecan Praline Sauce:
- OPTIONAL: vanilla ice cream for serving
- 3/4 cup brown sugar
- 5 ounce can evaporated milk
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup pecans chopped
Instructions
- Spray or grease the inside of the slow cooker then cut the day old bread into cubes and place in the slow cooker.
- Melt the butter in a medium bowl then add the pumpkin puree, eggs, half-and-half, brown sugar, granulated sugar, vanilla and pumpkin pie spice and whisk to combine.
- Pour the mixture over the top of the bread cubes then gently toss, making sure all the bread is coated.
- Cover then cook on LOW for 3 hours or until a knife inserted in the center comes out clean.
Pecan Praline Sauce:
- NOTE: This sauce can be made up to a day ahead of time and reheated in the microwave before serving.
- Add the brown sugar, evaporated milk and butter to a small saucepan over medium heat. Cook 4-5 minutes stirring occasionally until the sauce is smooth.
- Stir in the vanilla, a pinch of salt and pecans then transfer the sauce to an air tight container (a mason jar works well). Don’t worry if the sauce is thin – it thickens as it cools.
- Serve the bread pudding warm topped with pecan praline sauce, (optional) vanilla ice cream and another drizzle of sauce.