Ingredients for Bourbon Spiked Pumpkin Bread Pudding Crock Pot
- White Bread
- Vanilla Flavored Soymilk
- Solid Pack Pumpkin
- Light Brown Sugar
- 1/4 cup bourbon
- Pure Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Ground Allspice
- Ground Nutmeg
- 1/4 teaspoon salt
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How to Make Bourbon Spiked Pumpkin Bread Pudding Crock Pot
- Lightly oil a 3 1/2- to 4-quart slow cooker. Press half of the cubed bread (approximately 4 cups) into the bottom.
- In a medium saucepan, heat 4 cups of milk over medium heat until hot (do not boil).
- Remove from heat and set aside.
- In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 3/4 cup packed brown sugar, 1/4 cup bourbon, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Gradually whisk in the hot milk until smooth.
- Pour half of the pumpkin mixture over the bread in the slow cooker, gently pressing the bread down to submerge it.
- Repeat with the remaining bread and pumpkin mixture.
- Cover and cook on low for 3 hours, or until the pudding is set and a knife inserted into the center comes out clean.
- Turn off the slow cooker and let the pudding rest, covered, for 20 minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
114g
Fat
1g
Carbs
14g
