clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Slow Cooker Pumpkin Bread Pudding served in three small white bowls with a spoon holding up a scoop of one

Slow Cooker Pumpkin Bread Pudding

  • Author: Marie Bostwick
  • Yield: 8-12 servings 1x


  • 8 cups of 1-inch cubes of chewy bread (French bread, panini, etc.)
  • 1 15oz. can pumpkin puree (or a little less than 2 cups)
  • 6 large eggs
  • 2 cups half and half
  • 1 cup whole milk
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 T maple syrup
  • 2 T bourbon (optional)
  • 2 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • Whipped cream for serving (optional)


  1. Cut or tear the bread into approximately 1-inch cubes and place in slow cooker.
  2. In a large bowl, beat pumpkin puree and eggs together until smooth. Whisk in half and half, milk, sugars, syrup, bourbon if using, vanilla extract and spices until well combined.
  3. Pour pumpkin mixture over the bread cubes. Stir gently, just to make sure that all the bread cubes are coated with pumpkin mixture.
  4. Place lid on slow cooker. Cook on low for six hours.
  5. Place pudding into bowls. Top each serving with a dollop of whipped cream, if using.