Pumpkin And Walnut Bread Pudding Crock Pot Recipe

Indulge in the ultimate fall comfort food with this creamy Pumpkin & Walnut Bread Pudding, slow-cooked to perfection in your Crock-Pot! This recipe, adapted from "The Best Slow Cooker Cookbook Ever," delivers a moist, spiced bread pudding bursting with pumpkin flavor and crunchy walnuts. Easy to make and perfect for cozy nights, this dessert is sure to become a family favorite.

Prep Time 20 mins
Cook Time 195 mins
Calories 277.2 kcal
Protein 16g
Rating 5.0 (2 Reviews)
Pumpkin And Walnut Bread Pudding Crock Pot 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin And Walnut Bread Pudding Crock Pot

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How to Make Pumpkin And Walnut Bread Pudding Crock Pot

  1. Preheat your slow cooker to high.
  2. In a large bowl, whisk together 2 large eggs until light and frothy.
  3. 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.
  4. 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.
  5. Gently fold in 4 cups cubed day-old bread (challah or brioche recommended) and 1 cup chopped walnuts.
  6. Pour the mixture into a greased 3 1/2-quart slow cooker.
  7. 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.
  8. Remove the lid and continue cooking on high for 20-30 minutes to allow the top to brown slightly.
  9. 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