Bread pudding isn't something I grew up eating, but my husband likes it, so I figured why not give it a try. Since it's almost Thanksgiving, I decided to use pumpkin, and, to make things even easier, you can just throw it in the slow-cooker and forget about it for a few hours (if you can manage to ignore the decadent cinnamon aroma wafting through the kitchen, that is). It makes a great dessert or even breakfast because let's be real–it's basically sloppy French toast. Leave a comment below if you give it a try, and let me know how it works out if you make it with any other kinds of milk!
Slow-Cooker Pumpkin Bread Pudding
(For Printable PDF click HERE)
Serves: 4 | Prep Time: 15-20 minutes | Cook Time: 3-4 hours
4 cups bread (about 4-5 slices)
1 1/4 cup milk
3/4 cup pumpkin puree
1 cup dates
1/4 cup applesauce
1/2 tsp pumpkin spice
2 tsp vanilla
2 tsp cinnamon
1/8 tsp salt
1 T pumpkin seeds (for topping)
Maple Syrup (for topping)
Dry out bread by lightly toasting. I put it in the toaster oven on bake at 250° for about 20 minutes.
Stir pumpkin puree, applesauce, and milk until combined
Finely chop dates and add them to the mixture. Then stir in pumpkin spice, vanilla, cinnamon and salt.
Rip bread into bite-sized pieces and add to slow cooker
Pour pumpkin mixture over the bread and then stir until the bread is coated
Cover and cook on low for 3-4 hours
Top with a drizzle of real maple syrup and a sprinkle of pumpkin seeds and enjoy!