Slow Cooker Pumpkin Bread Pudding is a wonderful fall dessert. Easy to make and great for holidays and potlucks. Try serving it for brunch too!
Slow Cooker Pumpkin Bread Pudding
I’m in full-on pumpkin mode over here! Once the leaves start the smallest changes in color, and the crispness returns to the air I just want to start baking all things pumpkin. Of course, I will enjoy a pumpkin beverage on occasion too, I mean it is PSL season after all.
Who Needs A Cape? recently celebrated our 8-year blogiversary! YES, 8 years since we published our very first post! It doesn’t seem possible! When I think back to all of the recipes we’ve shared over the years, some of my very favorites involve fall flavors. I’ll save you the time and list a bunch of them towards the end of this post, be sure to check them out.
Today I’m sharing with you a very versatile Slow Cooker Pumpkin Bread Pudding. Bread pudding isn’t one of my normal go-to desserts, but when you factor in pumpkin and fall spices, you can’t go wrong.
This tasty dessert is easily prepared using some store-bought ingredients, making it simple to assemble. Who has time for extra fuss and muss during the holiday season? Not this lady!
If you are already planning out your holiday season, add this recipe as it makes a fantastic addition to holiday menus. In fact, serving this for brunch is a great idea too.
What ingredients do you need to make Slow Cooker Pumpkin Bread Pudding?
- Croissants
- Pumpkin Muffins
- Cream Cheese
- Canned Pumpkin Puree
- Condensed Milk
- Egg
- Spices: Cinnamon & Pumpkin Pie Spice
- Sugar
- Vanilla
- For the caramel sauce: Butter, Brown Sugar, Milk, Maple Syrup
Tips for making Slow Cooker Pumpkin Bread Pudding:
- In place of the store-bought pumpkin muffins, you may use a loaf of pumpkin bread cut into cubes.
- Spray your slow cooker with non-stick cooking spray for easier cleanup.
- I like to place paper towels or a very thin tea towel under the slow cooker lid to absorb moisture. This step is a personal preference.
- Know your slow cooker! They all cook a bit differently, you may need to turn the heat to the low setting after 1 hour to prevent burning. If you turn the heat down you may need to add some cooking time.
- If you are in a pinch for time, serve with store-bought caramel sauce or even vanilla ice cream or whipped cream.
Simple steps for making Slow Cooker Bread Pudding:
Spray slow cooker with non-stick cooking spray.
Place the croissants on a cutting board, or mat, and cut into 1-inch cubes. Cut the jumbo pumpkin muffins into 1-inch cubes also, and add both to the slow cooker, tossing with your hands to blend.
In a large microwave-safe measuring bowl, place the 8 ounces of cream cheese. Microwave for about 1 minute, stirring halfway through, to soften the cream cheese, making it easy to stir.
Stir the cream cheese with a large spoon until it’s smooth and creamy. Stir in the sugar and keep stirring until the sugar is completely blended.
Add the pumpkin puree, and stir to blend. Next add in the following: sweetened condensed milk, egg, cinnamon, pumpkin pie filling, and vanilla extract. Mix until completely blended.
Pour the mixture over cubed croissants and pumpkin muffins, and stir to mix.
Cook on high in the slow cooker for approximately 1-1 ½ hours, then turn the heat to low, and finish cooking, for about 2-3 hours, or until a knife inserted in the middle comes out clean. Allow to cool prior to serving.
CARAMEL SAUCE:
In a heavy bottom saucepan, over medium-high heat, melt the butter.
Add the milk, and brown sugar, stir to combine and dissolve the brown sugar.
When the sauce boils, turn the heat to low, and continue to stir while adding in the vanilla extract.
This must be stirred the whole time it’s cooking, or it will stick in the bottom of the pan. Continue to stir until the mixture begins to thicken. When it starts to thicken, keep stirring and cooking for about 5 minutes, then turn off the heat, remove the saucepan, and stir in the maple syrup.
If you serve this right away, it will stay the same consistency. If you serve at a later time, the sauce may thicken until it resembles thick cold gravy, but don’t worry. Simply put the pan back on low heat, and stir in an additional Tablespoon of butter, and several drops of milk, and stir. The sauce will begin to thin. Just keep adding a few drops of milk at a time until you get it to the consistency you prefer.
To serve, spoon bread pudding from slow cooker and top with caramel sauce.
As I promised, more amazing pumpkin recipes:
And for even more fall flavors, try these great recipes:
- Chewy Apple Oatmeal Cookies
- Air Fryer Apple Fritters
- Pumpkin Spiced Coffee Cake with Brown Butter Glaze
Slow Cooker Pumpkin Bread Pudding
Slow Cooker Pumpkin Bread Pudding is a wonderful fall dessert. Easy to make and great for holidays and potlucks. Try serving it for brunch too!
Ingredients
Pumpkin Bread Pudding
- 6 large croissants, cubed
- 6 jumbo muffins, cubed
- 8 ounces cream cheese, softened
- 1 cup sugar
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 1 egg
- 1 Tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Caramel Sauce
- 1 stick of butter
- 1/2 cup milk
- 1 cup brown sugar
- 1 teaspoon maple syrup
Instructions
Spray slow cooker with non-stick cooking spray.
Place the croissants on a cutting board, or mat, and cut into 1 inch cubes. Cut the jumbo pumpkin muffins into 1 inch cubes also, and add both to the slow cooker, tossing with your hands to blend.
In a large microwave-safe measuring bowl, place the 8 ounces of cream cheese. Microwave for about 1 minute, stirring halfway through, to soften the cream cheese, making it easy to stir.
Stir the cream cheese with a large spoon until it's smooth and creamy. Stir in the sugar and keep stirring until the sugar is completely blended.
Add the pumpkin puree, and stir to blend. Next add in the following: sweetened condensed milk, egg, cinnamon, pumpkin pie filling, and vanilla extract. Mix until completely blended.
Pour the mixture over cubed croissants and pumpkin muffins, and stir to mix.
Cook on high in the slow cooker for approximately 1-1 ½ hours, then turn the heat to low, and finish cooking, for about 2-3 hours, or until a knife inserted in the middle comes out clean. Allow to cool prior to serving.
CARAMEL SAUCE:
In a heavy bottom saucepan, over medium-high heat, melt the butter.
Add the milk, and brown sugar, stir to combine and dissolve the brown sugar.
When the sauce boils, turn the heat to low, and continue to stir while adding in the vanilla extract.
This must be stirred the whole time it's cooking, or it will stick in the bottom of the pan. Continue to stir until the mixture begins to thicken. When it starts to thicken, keep stirring and cooking for about 5 minutes, then turn off the heat, remove the saucepan, and stir in the maple syrup.
If you serve this right away, it will stay the same consistency. If you serve at a later time, the sauce may thicken until it resembles thick cold gravy, but don't worry. Simply put the pan back on low heat, and stir in an additional Tablespoon of butter, and several drops of milk, and stir. The sauce will begin to thin. Just keep adding a few drops of milk at a time until you get it to the consistency you prefer.
To serve, spoon bread pudding from slow cooker and top with caramel sauce.
Notes
If you prefer, you can serve the bread pudding slightly warm too.
Find this recipe and more at Meal Plan Monday and the Weekend Potluck!
[…] love our slow cooker as it’s so easy to use and you can just set it and forget it. Lori from Who Needs a Cape made this pumpkin bread pudding in the slow cooker making it easy and […]