Pumpkin Cinnamon Bread Pudding
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Whether you are looking for a holiday dessert or simple comfort food, Pumpkin Cinnamon Bread Pudding is a perfect choice.
Pumpkin Cinnamon Bread Pudding Recipe
Do you love pumpkin-flavored things as much as I do? If so, this next recipe is for you!
Pumpkin cinnamon bread pudding is a delicious autumn treat that will warm your heart and fill your stomach.
Pumpkin bread pudding is the best of both worlds – the flavor of pumpkin pie in a comforting bread pudding.
This dessert is easy to make and can be enjoyed any time of year.
Pumpkin cinnamon bread pudding is made with pumpkin puree, eggs, milk, sugar, cinnamon, nutmeg, and brown sugar.
The bread pudding is then baked in the slow cooker until it is fluffy and moist.
Pumpkin cinnamon bread pudding can be served warm or cold and is sure to please any crowd.
Whether you are looking for a holiday dessert or simple comfort food, Pumpkin Cinnamon Bread Pudding is a perfect choice.
More Slow Cooker Recipes
- Slow Cooker Au Gratin Potatoes – Slow Cooker Au Gratin Potatoes recipe is creamy, cheesy and simple to make and so tasty. Quick enough for a weeknight dinner but delicious enough for a holiday meal.
- Crockpot Shredded Chicken Recipe – Crockpot Shredded Chicken is a great ingredient to have on hand. It can be used in tacos, salads, casseroles, soups, sandwiches, and more.
Pumpkin Bread Pudding Ingredients
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Milk
- Vanilla
- Pumpkin (not pumpkin pie mix)
- Eggs
- Bread cubes
- Currants or raisins (I used raisin cinnamon bread)
- Chopped pecans
- Pecan halves
- Cream or ice cream, if desired
For exact measurements, please see the printable recipe card below.
How to Make Pumpkin Cinnamon Bread Pudding
Lay out your cinnamon bread for a few hours to get it a little stale. Day-old bread is always best for bread pudding.
Cut bread into cubes and place it in the slow cooker.
Whisk together all ingredients until completely blended.
Pour over bread and mix well to cover all the bread.
Cook on low for 7 hours or high for 4 hours.
Serve warm with a scoop of ice cream and whipped cream or serve for breakfast.
Enjoy!
How to Store Leftover Pumpkin Bread Pudding
You can store any leftover pudding in the refrigerator for 2-3 days. Store in an airtight container.
Place in a baking dish covered with aluminum foil in a 350-degree F oven for approximately 20 minutes.
Can You Freeze Bread Pudding
Yes, absolutely! Wrap any leftovers in saran wrap or aluminum foil and place in a Ziploc freezer bag.
When ready to serve, remove from the freezer and thaw completely. Place in a baking dish covered with aluminum foil in a 350-degree F oven for approximately 20 minutes.
In Conclusion
Pumpkin Bread Pudding is the best of both Pumpkin Pie and bread pudding combined into one amazing holiday dessert!
This Pumpkin Bread Pudding is fluffy, moist, and full of warm spices. It’s everything a bread pudding should be!
The perfect dessert for your next holiday gathering, this Pumpkin Pudding is sure to be a hit!
Easy Pumpkin Cinnamon Bread Pudding Recipe
Ingredients
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups milk
- 1 teaspoon vanilla
- 1 can 15 ounces pumpkin (not pumpkin pie mix)
- 3 eggs
- 6 cups bread cubes
- 1/2 cup currants
- 1/2 cup chopped pecans
- 16 pecan halves
- Cream or ice cream if desired
Instructions
- Lay out your cinnamon bread for a few hours to get it a little stale. Day-old bread is always best for bread pudding.
- Cut bread into cubes and place in the slow cooker.
- Whisk together all ingredients until completely blended.
- Pour over bread and mix well to cover all the bread.
- Cook on low for 7 hours or high for 4 hours.
- Serve warm with a scoop of ice cream and whipped cream or serve for breakfast.
- Enjoy!
Video
Nutrition
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The pumpkin cinnamon bread pudding is easy to make and so fall like. I love serving it warm with ice cream and whipped cream.