This slow cooker pumpkin bread pudding makes pumpkin pie look BOR-ING. Spice up your Thanksgiving table with a new pumpkin-laden dessert that everyone will die for.OH. MAH. GAWD. BECKY. LOOK AT HER BREAD PUDDING. IT’S LIKE SOOOOO BIG.
By now I hope you’ve realized I have an affinity for labeling my recipes with a song of choice. It keeps things interesting over here lol. Anywhooo, Thanksgiving. Amiright?! I can’t believe it’s here either. Pretty sure I just rang in 2018 like yesterday. Okay, maybe 3 days ago tops. This year in particular flew by for me I think mostly because of the post concussive syndrome recovery and also I ain’t gettin any younger. So I guess that’s life now. Every year speeds up a little faster than the one before. That’s what my Dad tells me anyway. He’s a pretty trustworthy dude so I guess I believe him.But you know what slows time down a bit? Lingering over delicious food with your familia. Yessss I’m talking Thanksgivingggg. Or any other time you just want to enjoy a slow meal with your fam lol. That was one of my favorite things from my recent trip to Italy – the emphasis on savoring each moment of pleasure around a meal and taking your sweet ass time. It sounds so simple and yet it’s such a rarity here in the States. Don’t get me wrong I’m not immune to our culture; I rush through meals to move onto the next task too. But having the perspective of a different way makes me more aware of changing this when I can. So when you do practice slowing down around a meal, might as well practice it with this pumpkin bread pudding. Because believe me, you’re going to want to savor every last morsel on your plate. I made a pumpkin bread pudding recipe years and years ago for Thanksgiving but didn’t have a recipe of my own to reference. When I was thinking about Thanksgiving recipes for the blog this year, I couldn’t stop thinking about the time I made that pumpkin bread pudding and how I wanted to bring it back this year. In case you were not aware of my bread pudding obsession, let me catch you up to speed. BREAD PUDDING IS MY FAVORITE DESSERT EVER. There now you’re caught up. This is why I also have a gingerbread bread pudding recipe on the blog. Which you should definitely make for the holidays this year. Why do I love bread pudding so much? Because bread is delicious and it’s even more delicious when you soak it in egg yolks and cream and pumpkin pie spices so that it becomes warm and soft and heavenly. This bread pudding is special because it’s made in the Crockpot. Why the Crockpot? Because your oven is going to be chock-full of stuffings and veggies and turkey. Ain’t nobody got space for bread pudding in their oven on Thanksgiving! Plus, it’s a set it and forget it recipe. You can serve and enjoy your T-Day dinner while your bread pudding does its thang in the slow cooker.
I also substituted 1/2 of the heavy cream with Greek yogurt and cut back on the sugar a bit because the quick caramel sauce is very sweet. But if you want a more traditional recipe, skip the yogurt and double the heavy cream and double the amount of sugar called for. Either way it’s gonna be TASTYYYYY. The quick caramel sauce is something you can throw together in the microwave in two minutes. No stovetop required. It’s literally just maple syrup, coconut oil, almond butter, vanilla and sea salt. Sounds weird but tastes just like caramel. You may remember the sauce from my apple pie nachos a couple years ago.
I shared a sneak peak of this recipe on Instagram earlier today after the photo shoot and my sister already DM’d me “wut is that and are you making it for us?” Hahaha I guess the answer is yes. I hope you’ll make it too! Top the bread pudding off with the quick caramel sauce, some vanilla ice cream or whipped cream and an extra sprinkling of pecans. And enjoy. every. bite.Print
For the bread pudding:
- 16 ounce stale French baguette*, cut into 1-inch pieces
- 1/2 cup chopped pecans
- 3 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1/2 cup coconut sugar
- 1 1/4 cups canned pumpkin puree
- 2 1/2 teaspoons vanilla
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
- Optional: whipped cream or ice cream, for serving
For the quick caramel sauce:
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 3 tablespoons almond butter
- 1 teaspoon vanilla
- 1/4 teaspoon coarse sea salt
For the bread pudding:
- In a greased slow cooker, add bread and pecans.
- In a large mixing bowl, whisk eggs. Whisk in milk, heavy cream and Greek yogurt until lumps are gone. Add in coconut sugar, pumpkin puree, vanilla, pumpkin pie spice and salt and whisk until combined.
- Pour wet mixture over bread in slow cooker. Gently toss to coat all bread pieces.
- Cover and cook on low for 3-4 hours.
- Serve warm with quick caramel sauce and whipped cream or ice cream.
For the quick caramel sauce:
- In a small mixing bowl, add coconut oil and maple syrup. Heat in the microwave for one minute and whisk until combined.
- Add almond butter, vanilla and salt and whisk until combined.
- Drizzle over bread pudding.
- Brioche would also work well
- If your bread isn’t stale enough, toast bread pieces in the oven at 350 degrees F for 10-15 minutes.
Tell me, have you ever had pumpkin bread pudding? What desserts are on your Thanksgiving table this year?
For more pumpkin-y sweets, check out the recipes below!
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.