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Category: Dessert
Pumpkin Bread Pudding - TastyPlanner.com
Chef: Galateadia (Pro Member)
Bread pudding + pumpkin + slow cooker = yum.
Recipe Source: Not Your Mother's Slow Cook...
Ingredients
3 cups cubed (¾ inch) good-quality French bread with crusts removed
One 15-ounce can solid-pack pumpkin
3 large eggs
2 cups whole milk
3 tablespoons cream sherry
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
¾ cup sugar
Instructions
Coat the slow cooker with butter.
Put the diced bread in the cooker. In a large bowl, whisk together the pumpkin, eggs, milk, sherry, spices, and sugar until smooth. Pour into the cooker over the bread cubes and push down the bread to evenly moisten. Cover and cook on HIGH until puffed and a knife inserted into the center comes out clean, about 2½ hours. An instant-read thermometer inserted in the center should register 190°F.
Remove the lid and cook on HIGH another 20 minutes.
Turn off the cooker, cover, and let the pudding stand for 15 minutes. Serve warm or at room temperature. Up the ante by adding vanilla ice cream or caramel sauce; or add some crunch with granola.
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Community activity
- Pumpkin Bread by B S
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