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

Crock-Pot Pumpkin Praline Bread Pudding

Written by: Crock-Pot Ladies 13 Comments

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Crock-Pot Pumpkin Praline Bread Pudding {via CrockPostLadies.com}

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

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Crock-Pot 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

PIN THIS RECIPE

Crock-Pot Used In This Recipe:

Crock-Pot Smart-Pot 4 quart Programmable Slow Cooker

Crock-Pot Smart-Pot 4 quart Programmable Slow Cooker

Vegetarian Recipe
This recipe is vegetarian (not vegan – as it contains eggs and dairy products). You can feel comfortable eating this recipe or serving it to your vegetarian friends as long as dairy and eggs are allowed.

Click here for more Vegetarian Crock-Pot Recipes

Crock-Pot Pumpkin Praline Bread Pudding
Print Recipe
Crock-Pot Pumpkin Praline Bread Pudding Recipe
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!
Print Recipe
Crock-Pot Pumpkin Praline Bread Pudding Recipe
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!
Crock-Pot Pumpkin Praline Bread Pudding
Rating
Votes: 84
Rating: 4.18
You:
Rate this recipe!
Servings 8Servings
Prep Time 15Minutes
Cook Time 3 - 6Hours
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
  • 3/4 cup Granulated Sugar
  • 3/4 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
  • 3/4 cup Pecans toasted & chopped
Servings: Servings
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
  • 3/4 cup Granulated Sugar
  • 3/4 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
  • 3/4 cup Pecans toasted & chopped
Servings: Servings
Rating
Votes: 84
Rating: 4.18
You:
Rate this recipe!
Servings 8Servings
Prep Time 15Minutes
Cook Time 3 - 6Hours
Instructions
Bread Pudding
  1. Spray a 4 to 5 quart slow cooker with nonstick cooking spray (or use a Crock-Pot Liner).
  2. Add cubes of bread to the prepared crock-pot.
  3. In a medium mixing bowl whisk together the half & half, canned pumpkin, granulated sugar, brown sugar, eggs, vanilla and pumpkin pie spice.
  4. 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.
  5. Press liquid soaked bread down slightly with the back of your wooden spoon or spatula to create an even layer.
  6. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
Praline Sauce
  1. 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,
  2. Reduce heat to low and stir in the toasted and chopped pecans.
  3. Simmer sauce for approximately 5 minutes or until it thickens.
  4. Pour warm praline sauce over cooked bread pudding and serve.
Recipe 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 Information
Calories: 941kcal, Total Fat: 44g, Saturated Fat: 18g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Cholesterol: 146mg, Sodium: 638mg, Potassium: 635mg, Carbohydrates: 122g, Dietary Fiber: 5g, Sugars: 84g, Protein: 13g, Vitamin A: 188%, Vitamin C: 5%, Calcium: 31%, Iron: 29%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Filed Under: Desserts, Fall Recipes, Thanksgiving Recipes Tagged With: Bread, Bread Pudding, Brown Sugar, Butter, Easy Crock-Pot Recipes, Eggs, Fat-Free Half & Half, Granulated Sugar, Half & Half, Kid Friendly, Low Sodium, Pecans, Pumpkin, Pumpkin Pie Spice, Vanilla, Vegetarian

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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
  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

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