Crock Pot Pumpkin Bread Pudding Recipes

Steps:

• Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
• Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
• Turn off heat and uncover for 15 minutes.
• Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.

Steps:

• Cook the pumpkin in boiling water, about 15 minutes, and drain.
• In a frypan, add walnuts and a little bit of sugar, toasting until the walnuts become fragrant.
• In a food processor, add walnuts and 2 tbsp of sugar.
• Grind until the walnuts are fine.
• Mash the pumpkin in a bowl, add remaining sugar and cinnamon and stir in the walnut mixture.
• Serve warm or cold.

Steps:

• Place bread cubes in greased slow cooker.
• Beat together eggs and milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Pour over bread and stir.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
• Make sauce just before pudding is done baking.
• Begin by melting butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar, and vanilla.
• Bring to boil.
• Cook, stirring constantly for 2 minutes, or until thickened.
• Serve sauce over warm bread pudding.

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• In a large bowl mix together the first eight ingredients.
• Transfer to crock pot coated with Pam.
• Cover and cook on low 6-7 hours.
• Serve in bowls with whip cream, if desired.

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
• Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.

Steps:

• Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
• In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
• In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
• Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
• Cover and cook on Low for 3 hours, until firm.
• Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.