Ingredients for Pumpkin And Walnut Bread Pudding Crock Pot
- 2 large eggs
- Solid Pack Pumpkin
- Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Cloves
- Sweet Sherry
- 3/4 cup granulated sugar
- 1 1/2 cups milk (whole milk recommended)
- Italian Bread
- Walnuts
- Whipped cream or vanilla ice cream (for serving)
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How to Make Pumpkin And Walnut Bread Pudding Crock Pot
- Preheat your slow cooker to high.
- In a large bowl, whisk together 2 large eggs until light and frothy.
- Whisk in 1 (15-ounce) can pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until well combined.
- Add 1/4 cup sherry (or apple juice for a non-alcoholic version), 3/4 cup granulated sugar, and 1 1/2 cups milk (whole milk recommended) and whisk until smooth.
- Gently fold in 4 cups cubed day-old bread (challah or brioche recommended) and 1 cup chopped walnuts.
- Pour the mixture into a greased 3 1/2-quart slow cooker.
- Cover and cook on high for 2 hours and 15 minutes to 2 hours and 30 minutes, or until the pudding is set and slightly puffed around the edges.
- Remove the lid and continue cooking on high for 20-30 minutes to allow the top to brown slightly.
- Let cool for at least 15 minutes before serving. Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
105g
Fat
16g
Carbs
12g