Pumpkin and Walnut Bread Pudding Crock Pot
Dive into the cozy flavors of fall with this Pumpkin and Walnut Bread Pudding made effortlessly in your Crock Pot. Combining day-old French bread with velvety pumpkin puree, warm spices like cinnamon and nutmeg, and crunchy walnuts, this slow-cooked dessert is the ultimate comfort food. The custard mixture, enriched with heavy cream and whole milk, infuses every bread cube with creamy goodness, while optional raisins add a sweet, chewy contrast. Perfectly cooked in just three hours, this easy, crowd-pleasing recipe is topped with powdered sugar and can be elevated with whipped cream or caramel sauce for a decadent finish. Whether you're hosting a holiday gathering or craving a simple autumn treat, this Pumpkin and Walnut Bread Pudding is guaranteed to impress.
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Recipe Information
Ingredients
- 6 cups (cubed) French bread (day-old)
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 1 cup Whole milk
- 3 whole Large eggs
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Chopped walnuts
- 0.25 cup Raisins (optional)
- 1 tablespoon Unsalted butter
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Grease the inside of your Crock Pot with 1 tablespoon of unsalted butter to prevent sticking.
Cut day-old French bread into small cubes, measuring 6 cups, and set aside.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
Gently fold the bread cubes into the pumpkin mixture, ensuring all pieces are coated evenly. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid.
Stir in the chopped walnuts and optional raisins, if desired.
Transfer the bread mixture into the greased Crock Pot, spreading it out evenly.
Set the Crock Pot to 'Low' and cook for 3 hours, or until the custard is set and the edges are lightly browned.
Once cooked, turn off the Crock Pot and let the bread pudding cool for 15 minutes before serving.
Scoop portions into bowls and sprinkle with powdered sugar for garnish. Serve warmly, optionally with a dollop of whipped cream or a drizzle of caramel sauce.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 45.4 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 357 mg | 8% | |
*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.
