Bourbon Spiked Pumpkin Bread Pudding Crock Pot
Indulge in the cozy flavors of fall with this Bourbon Spiked Pumpkin Bread Pudding, effortlessly prepared in your crock pot for the ultimate comfort food experience. This rich and decadent dessert combines tender cubes of day-old bread, vibrant pumpkin puree, and warm spices like cinnamon, nutmeg, and ginger, all enveloped in a luscious custard infused with a hint of bourbon for a touch of sophistication. Slow-cooked to perfection, the pudding emerges golden and fragrant, with a soft, custardy interior that’s guaranteed to impress. Perfect for holidays or chilly evenings, serve it warm with a dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat. With minimal prep time and maximum flavor, this crock pot pumpkin bread pudding is a must-try for fall dessert lovers.
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Recipe Information
Ingredients
- 8 cups Day-old bread (e.g., challah, brioche, or French bread)
- 1 cup Pumpkin puree
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.25 cup Bourbon
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar (packed)
- 3 Large eggs
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for greasing the crock pot)
- as needed Powdered sugar (optional, for garnish)
- as desired Whipped cream or vanilla ice cream (optional, for serving)
Instructions
Cut the day-old bread into 1-inch cubes and set aside.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, and bourbon until smooth.
Add granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and salt to the mixture. Whisk until well combined.
Grease the inside of a crock pot with butter to prevent sticking.
Place the bread cubes into the crock pot, spreading them out evenly.
Pour the pumpkin mixture evenly over the bread, ensuring all pieces are coated. Gently press down on the bread to help it absorb the liquid.
Cover the crock pot with a lid and cook on low heat for 2 1/2 to 3 hours, or until the bread pudding is set and the top is golden brown. Check occasionally during the last 30 minutes to prevent burning.
Once cooked, turn off the crock pot and let the bread pudding rest for 10 minutes before serving.
Serve warm with a dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 45.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 451 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
