Crock Pot Persimmon Bread Pudding Recipe

Indulge in the warm, comforting flavors of fall with this Crock-Pot Persimmon Bread Pudding! Perfectly spiced and effortlessly made in your slow cooker, this dreamy dessert is the ultimate sweet ending to any autumn or winter meal. Imagine the creamy persimmon, tender bread, and crunchy pecans – pure deliciousness!

Prep Time 20 mins
Cook Time 255 mins
Calories 335.5 kcal
Protein 13g
Rating 4.0 (3 Reviews)
Crock Pot Persimmon Bread Pudding 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Persimmon Bread Pudding

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How to Make Crock Pot Persimmon Bread Pudding

  1. Spray the interior of your 6-quart crock pot with nonstick cooking spray.
  2. In a large bowl, combine 4 cups of cubed stale bread (day-old is ideal), 2 cups grated persimmon pulp (about 2 medium persimmons), and 1/2 cup chopped pecans.
  3. In a separate bowl, whisk together 1 cup granulated sugar, 4 large eggs, 1 cup half-and-half, 1/2 cup milk, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  4. Pour the wet ingredients over the bread mixture in the crock pot, ensuring all the bread is moistened. Gently stir to combine.
  5. Sprinkle the remaining 1/4 cup chopped pecans over the top.
  6. Grate a little extra nutmeg (about 1/8 teaspoon) over the top for an extra touch of warmth.
  7. Cover the crock pot and cook on low for 4-5 hours, or until the pudding is puffed, set, and a toothpick inserted into the center comes out clean.
  8. Let cool slightly before serving. Enjoy warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of heavy cream.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

53g

Fat

42g

Carbs

6g