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Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce

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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:

  1. In a greased slow cooker, add bread and pecans.
  2. 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.
  3. Pour wet mixture over bread in slow cooker. Gently toss to coat all bread pieces.
  4. Cover and cook on low for 3-4 hours.
  5. Serve warm with quick caramel sauce and whipped cream or ice cream.

For the quick caramel sauce:

  1. In a small mixing bowl, add coconut oil and maple syrup. Heat in the microwave for one minute and whisk until combined.
  2. Add almond butter, vanilla and salt and whisk until combined.
  3. 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.