If you love warm, cozy fall flavors, you’re gonna love this Crockpot Pumpkin Bread Pudding! It’s soft, rich, and full of pumpkin spice goodness, with gooey pockets of cinnamon-sugar-soaked bread in every bite. The best part? The slow cooker does all the work! Just mix, dump, and let it do its thing. Perfect for holiday mornings, lazy weekends, or anytime you need a comforting dessert. Let’s get started!
What You’ll Need
Ingredients
- 1 loaf of day-old French bread (about 6 cups, cubed)
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped pecans (optional)
- ½ cup raisins (optional)
Pro Tips
✔ Use day-old bread! Slightly stale bread absorbs the custard better without turning mushy.
✔ Don’t skip the spices! They give that classic pumpkin flavor—pumpkin alone isn’t very strong.
✔ Want extra sweetness? Add a drizzle of maple syrup or caramel sauce before serving.
✔ Let it sit before serving. It thickens up as it cools, making it even more delicious!
✔ Make it kid-friendly. Skip the nuts and raisins if your little ones aren’t fans.
Tools You’ll Need
- Slow cooker (Crockpot)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Bread knife (to cube bread)
Substitutions & Variations
🔹 No French bread? Brioche or challah works great!
🔹 Dairy-free? Use coconut milk and a dairy-free heavy cream substitute.
🔹 No pumpkin pie spice? Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves.
🔹 Want more crunch? Add extra pecans or top with granola before serving.
Make Ahead Tips
- Cube the bread a day before and let it dry out overnight.
- Mix the custard (milk, eggs, sugar, spices) ahead of time and store in the fridge.
- Assemble everything in the slow cooker the night before, then start cooking in the morning!
How to Make Crockpot Pumpkin Bread Pudding
1. Cube the Bread
Cut the French bread into bite-sized cubes and place them in a large mixing bowl.
2. Make the Custard
In a large mixing bowl, whisk together the milk, heavy cream, pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
3️⃣ Combine Everything
Pour the custard mixture over the cubed bread. Gently stir to coat all the pieces. Let it sit for 10–15 minutes to soak up the liquid.
4. Transfer to Crockpot
Grease the inside of your slow cooker, then pour the soaked bread mixture in. Spread evenly and sprinkle pecans and raisins on top (if using).
5. Cook Low and Slow
Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until set in the middle.
6. Serve Warm
Scoop into bowls and top with whipped cream, caramel sauce, or a dusting of cinnamon sugar.
Leftovers & Storage
🥶 Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave.
❄️ Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge.
🔥 Reheat: Warm in the microwave or oven at 300°F for 10 minutes.
Time to Dig In!
This Crockpot Pumpkin Bread Pudding is the ultimate cozy treat—so easy, so delicious, and perfect for sharing! Let me know in the comments how it turned out for you, and if you added any fun twists. Happy cooking! 🍂✨
