Cooking Time:
3 hours on LOWServings:
6-8
Ingredients
4 c. Stale French Bread Cubes2 c. Vanilla Almond Milk
16 oz. Canned Pumpkin
3/4 c. Firmly Packed Brown Sugar
1/3 c. Bourbon
1 tsp. Vanilla Extract
2 tsp. Pumpkin Pie Spice
Slow Cooker Bourbon Spiked Pumpkin Bread Pudding is a perfect dessert for the holidays in the fall! Delicious!
- Press half the bread cubes into the bottom of a lightly oiled 4-quart slow cooker.
- In a large bowl, whisk the almond milk, pumpkin, brown sugar, bourbon, vanilla, spices, and salt.
- Carefully pour half the pumpkin mixture over the bread press to ensure all pieces are moistened.
- Repeat with remaining bread and pumpkin mixture.
- Cover. Cook on Low for 3 hours or until firm.
- Turn off the slow cooker and let the pudding sit, uncovered, for 20 minutes before serving.
Happy Crocking!
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XOXO,
Jenn
[…] Crock Pot Bourbon Spiked Pumpkin Bread Pudding […]
Have you tried this using brioche instead of white bread?
Hi Danielle – I haven’t but I think it would be great with brioche! Please let us know how it turns out. Happy Crocking!
I made this and it was mush, transferred it to oven and cooked an hour still gross Epic Fail
I used challah and served for thanksgivukkah. It was moist and delicious! Loved the spices and smoky notes.
I would love to double this recipe for a Thanksgiving party. How would you recommend adjusting the cooking time? Thank you so much!
Ashley the time would not be adjusted, the adjustment would be the size of the slow cooker. The key is for your slow cooker to be 1/2 to 2/3 full to crock properly. Happy Crocking and Happy Thanksgiving!