Pumpkin Bread Pudding
Tapioca – homemade tapioca in the slow cooker
This was a recipe my Mom cooked in the oven and we changed some things around for the crock pot. Never any left when I carry it to family functions.
slow cooked Pumpkin Butter - Delicous recipe made with a slow cooker
Pumpkin Bread Pudding – A tasty dessert for the slow cooker
- 1 Whole Loaf of Brioche or other firm bread, cut into 1 inch cubes
- 1/2 Cup Golden Raisins
- 3 Eggs
- 1 1/2 Cups Milk
- 1 Cup Canned Pumpkin
- 3/4 Cup Brown Sugar
- 2 Teaspoons Vanilla
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cloves
Coat the inside of a â€œregularâ€ slow cooker (4-5 quart) with butter, margarine, or shortening. (I use Butter-Flavored Crisco. I suppose PAM cooking spray would work too.)
Put the bread cubes and raisins in the cooker.
In another bowl, combine eggs, milk, canned pumpkin, brown sugar, vanilla, and spices.
Pour over the top of the bread and raisins, gently tossing to combine. Press down on the bread so it soaks up the pumpkin mixture.
Cook on high for 2 to 2 1/2 hours. Pudding is done when a knife inserted in the center comes out clean.
Serve with whipped cream, regular (unwhipped) cream, or half-and-half. Doubles nicely for a large crock pot (6 quart).
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