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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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rbw December 11, 2007

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

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Don in Virginia December 17, 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!

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BelovedRooster November 25, 2005
Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot)