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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / 4 Quart Crock-Pot Recipes / Crock-Pot Pumpkin Praline Bread Pudding

Crock-Pot Pumpkin Praline Bread Pudding

Written by: Crock-Pot Ladies 18 Comments

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Crock-Pot Pumpkin Praline Bread Pudding
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Crock-Pot Pumpkin Praline Bread Pudding
Crock-Pot Pumpkin Praline Bread Pudding

Amazing Crock-Pot Pumpkin Praline Bread Pudding is the perfect fall dessert! Warm pumpkin spiced bread pudding is drizzled with a gooey pecan praline sauce.

Crock-Pot Pumpkin Praline Bread Pudding

Slow Cooker Pumpkin Praline Bread Pudding

Fall just would not be fall without some yummy pumpkin desserts and bread pudding is one of my favorites. This recipe for pumpkin bread pudding is made easy because you cook it in your slow cooker. Day old bread is soaked in an egg and cream custard that is flavored with all those warm pumpkin pie type spices. And when it is done serve it with a delicious homemade pecan praline sauce.

To die for ladies and gents!

While this makes for a really great any time dessert I really do think it would be a lovely addition to your Thanksgiving dessert table too.

Crock-Pot Pumpkin Praline Bread Pudding

Special Diets

Low Sodium | Vegetarian


Crock-Pot Pumpkin Praline Bread Pudding

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Crock-Pot Pumpkin Praline Bread Pudding

Crock-Pot Pumpkin Praline Bread Pudding Recipe

Heidi Kennedy
Bread pudding in the slow cooker is a classic and this pumpkin one hits the spot for a warm fall dessert. Topped with a warm pecan laced praline sauce makes it to die for!
4.24 from 94 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Desserts
Cuisine American
Servings 8 Servings
Calories 941 kcal

Ingredients

Bread Pudding

  • 1 loaf Bread (day old, cut into to cubes (can use French bread, Italian Bread, Challah, etc))
  • 2 cups Fat Free Half & Half
  • 15 ounces Canned Pumpkin Puree (1 can)
  • ¾ cup Granulated Sugar
  • ¾ cup Brown Sugar (light or dark)
  • 4 whole Eggs
  • 2 tablespoons Pure Vanilla Extract
  • 1 tablespoon Pumpkin Pie Spice

Praline Sauce

  • 1 cup Unsalted Butter
  • 1 cup Fat Free Half & Half
  • 1 cup Brown Sugar (light or dark)
  • ¾ cup Pecans (toasted & chopped)

Instructions

Bread Pudding

  • Spray a 4 to 5 quart slow cooker with nonstick cooking spray (or use a Crock-Pot Liner).
  • Add cubes of bread to the prepared crock-pot.
  • In a medium mixing bowl whisk together the half & half, canned pumpkin, granulated sugar, brown sugar, eggs, vanilla and pumpkin pie spice.
  • Pour liquid over bread cubes in the slow cooker and lightly toss with a wooden spoon or spatula making sure all of the bread is coated with the egg mixture.
  • Press liquid soaked bread down slightly with the back of your wooden spoon or spatula to create an even layer.
  • Cover and cook on LOW for 6 hours or on HIGH for 3 hours.

Praline Sauce

  • In a heavy sauce pan over medium-low heat on the stove-top stir together the butter, half & half and brown sugar and bring to a boil,
  • Reduce heat to low and stir in the toasted and chopped pecans.
  • Simmer sauce for approximately 5 minutes or until it thickens.
  • Pour warm praline sauce over cooked bread pudding and serve.

Notes

If you are short on time the praline sauce can be made ahead of time and stored in the refrigerator. To warm it up just put it in a sauce pan over low heat or you can microwave it for about 1 -2 minutes.

Nutrition

Calories: 941kcal | Carbohydrates: 122g | Protein: 13g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 146mg | Sodium: 638mg | Potassium: 635mg | Fiber: 5g | Sugar: 84g | Vitamin A: 9400IU | Vitamin C: 4.1mg | Calcium: 310mg | Iron: 5.2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Pumpkin Praline Bread Pudding
14.5K shares
  • Facebook1.9K
  • Twitter9

Filed Under: 4 Quart Crock-Pot Recipes, 4.5 Quart Crock-Pot Recipes, 5 Quart Crock-Pot Recipes, Crock-Pot Dessert Recipes, Fall Crock-Pot Recipes, Readers' Favorite Recipes, Thanksgiving Crock-Pot Recipes Tagged With: Bread, Bread Pudding, Brown Sugar, Butter, Easy Crock-Pot Recipes, Eggs, Fat-Free Half & Half, Granulated Sugar, Half & Half, Kid Friendly, Kid Friendly CP Recipes, Low Sodium, Low Sodium CP Recipes, Pecans, Pumpkin, Pumpkin Pie Spice, Vanilla, Vegetarian, Vegetarian CP Recipes

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Comments

  1. Ene says

    October 19, 2015 at 4:42 PM

    How many cups of bread is in a loaf of bread?
    Thanks

    Reply
    • Lady Heidi says

      October 20, 2015 at 12:08 AM

      I am going to guess on this one Ene and say 4 – 5 cups of cubed bread. I used a loaf of French bread and the loaf was a 20 oz loaf of bread. Cup measurement would vary depending on how big of cubes you cut your bread into.

      Reply
  2. Robyn says

    August 25, 2016 at 2:54 PM

    Crock pot cooking usually creates a lot of condensation. Is the pudding really wet when it’s done or is there some kind of crust that forms? This looks really delicious and I would like to try it for Thanksgiving this year!

    Reply
    • Lady Heidi says

      August 25, 2016 at 4:48 PM

      This did not come out soggy at all. If you are worried about the condensation you can cover the top of your slow cooker with a layer of paper towels or a clean kitchen towel and then put the lid on. That will prevent any condensation from dripping back on to the bread pudding. However, I did not find that necessary for this particular recipe.

      Reply
  3. Rachel says

    November 13, 2016 at 4:12 AM

    Would this work with gluten free bread?

    Reply
    • Lady Heidi says

      November 13, 2016 at 8:09 AM

      While I have not personally tested this recipe using gluten free bread I am pretty sure it would come out just fine. If you give it a try Rachel please come back and let us know how it turned out!

      Reply
  4. Jackie says

    January 7, 2018 at 4:46 PM

    I think I will cut the the pumpkin pie spice down to 1 tablespoon next time. It over powered the pumpkin flavor to me.

    Reply
  5. janet poole says

    March 4, 2020 at 6:25 PM

    Could you use part splenda?

    Reply
    • Crock-Pot Ladies says

      March 9, 2020 at 5:34 PM

      Hi Janet, this recipe has not been tested using part Splenda so I cannot tell you if it will work. If you give it a try be sure to come back and leave a comment to let us know how it turned out for you!

      Reply
    • Connie says

      November 17, 2021 at 6:19 PM

      I use coconut sugar, sweeter than sugar , use a little less , coconut sugar doesn’t mess with blood sugar levels like white sugar

      Reply
  6. Marie cahill says

    September 3, 2020 at 3:54 PM

    I would like to see the nutritional info for each recipe.

    Reply
    • Crock-Pot Ladies says

      September 7, 2020 at 8:17 AM

      Hi Marie, we are working on getting the nutritional information added for all of our recipes. It however is a slow process because each recipe has to be calculated one at a time. We are about 3/4 of the way done going through over 1000 recipes. So hang in there. And if there is a recipe that does not have the nutritional information added yet leave a comment on it and I will calculate it for you.

      Reply
  7. Katie says

    November 5, 2020 at 4:03 PM

    Wow this looks great! I plan to double the recipe, should I keep the cook time the same (6 hours)?

    Reply
    • Emilee @ CrockPotLadies says

      November 6, 2020 at 9:07 AM

      Thanks Katie! 6hrs should be fine…I would just check the middle to make sure it cooked through.

      Reply
      • Donna says

        August 29, 2021 at 5:16 PM

        What size is best to cube my bread?

        Reply
        • Emilee @ CrockPotLadies says

          August 30, 2021 at 9:17 PM

          About 1”-2” should be good. Enjoy!

          Reply
  8. Janet says

    February 9, 2022 at 7:09 AM

    Is there a particular reason for fat free half and half?
    Thx

    Reply
    • Crock-Pot Ladies says

      February 9, 2022 at 11:47 AM

      Hey Janet, I choose to use fat-free half and half just to keep the calorie and fat content down a little bit. Although this recipe is not low calorie or low fat. So feel free to use full fat half and half if that works best for you!

      Reply

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