Slow Cooker Pumpkin Bread Pudding with pecan praline sauce. Warm pumpkin-cinnamon spiced bread cooked in the crockpot and drizzled with gooey pecan praline sauce and a scoop of ice cream.
In our house, it’s not Thanksgiving without turkey, stuffing and the rest of the sides and in the dessert category – something pumpkin.
This year I’m skipping pumpkin pie for 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.
The genius of this recipe isn’t only the taste – though that counts for a lot. Cooking this simple dessert in the crockpot leaves the oven free for the turkey and all other dishes you’ll be serving.
My biggest tip for any kind of gathering is to do as much ahead of time as possible. It takes the pressure off of you the day of the gathering.
The bread cubes for this bread pudding can be cubed a day ahead and the pecan praline sauce can be made completely the day before and refrigerated. When it’s time for dessert, just microwave the sauce for a few seconds and serve.
Another tip is that if you’re having a smaller gathering this year, you can easily 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 day old bread that’s a bit dried out but if you’re like me and looking at the recipe last minute with your fresh loaf of bread, here’s what to do:
Cube the bread then transfer it to an ungreased baking sheet and bake in a single layer at 325 for 5-7 minutes or until it’s 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.
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
Enjoy!
If you tried this Slow Cooker Pumpkin Bread Pudding recipe or any other on the blog then I hope you’ll leave a comment and some stars!
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Slow Cooker Pumpkin Bread Pudding
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.
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