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    You are in: Home / Recipes / Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot) Recipe
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    Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Kree's Note:

    This scrumptious-looking recipe just cries out "Autumn!" It's from Fresh from the Vegetarian Slow Cooker by Robin Robertson. She says it's "great for a crowd at holiday gatherings when you want the seasonal taste of pumpkin without the fuss of a pie." I can't wait to try it!

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    Units: US | Metric


    1. 1
      Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
    2. 2
      In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
    3. 3
      In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
    4. 4
      Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
    5. 5
      Cover and cook on Low for 3 hours, until firm.
    6. 6
      Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

    Ratings & Reviews:

    • on December 11, 2007


      I was so excited to make this! I actually purchased a crock pot JUST to make this recipe. When dessert came around, I was totally dissapointed! It was really mushy and not very bread pudding like. It was more like a pumpkin pie with no crust, or a pumpkin mousse. If I were to make it again, I would use stale french bread or something with very little moisture, I would use less pumpkin, A LOT less soymilk, and a lot more bourbon or use bourbon flavor instead. It was all around too mushy, not firm enough for bread pudding and didn't have much bourbon flavor.

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    • on December 17, 2005


      Delightful. Bourbon proportion worked well. Will use more spices next time.

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    • on November 25, 2005


      Since I do not have a slowcooker, I baked this in a waterbath at 375 for 45 minutes, removed 1 cup liquid and added 1/2 cup egg whitesto ensure it would set. It turned out wonderful, although a little heavy on the burbon for my tastes. The Thanksgiving guests loved it though, and the modified recipe has been passed on!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot)

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 217.6
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 267.7 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 1.3 g
    Sugars 28.6 g
    Protein 2.5 g

    The following items or measurements are not included:

    vanilla-flavored soymilk

    Ideas from


    Everything Holidays

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