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
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.
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| Servings | 8People |
| Prep Time | 15Minutes |
| Cook Time | 6Hours |
- 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
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Ingredients
Servings: People
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- 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.
- 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.
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.
Crock-Pot Used In This Recipe:
Crock-Pot Smart-Pot 4 quart Programmable Slow Cooker
Click here for more Vegetarian Crock-Pot Recipes
Ene says
October 19, 2015 at 4:42 PMHow many cups of bread is in a loaf of bread?
Thanks
Lady Heidi says
October 20, 2015 at 12:08 AMI 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.
Robyn says
August 25, 2016 at 2:54 PMCrock 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!
Lady Heidi says
August 25, 2016 at 4:48 PMThis 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.
Rachel says
November 13, 2016 at 4:12 AMWould this work with gluten free bread?
Lady Heidi says
November 13, 2016 at 8:09 AMWhile 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!
Jackie says
January 7, 2018 at 4:46 PMI think I will cut the the pumpkin pie spice down to 1 tablespoon next time. It over powered the pumpkin flavor to me.