Pumpkin and Walnut Bread Pudding (Crock Pot)

READY IN: 3hrs 15mins
Recipe by Mercy

From "The Best Slow Cooker Cookbook Ever"

Top Review by Misty G

Very tasty, even with my experimentation. I used a grain bread that was drying out in the fridge, (white) cooking wine instead of sherry, & for milk I partly used dried milk mix since I didn't have enough regular milk for the recipe. I did sprinkle a touch of salt after reading Debbie's review. Seemed a little mushy, probably because of the type of bread I used, but I still liked it. The cooking times were perfect (1 1/4 hours w/lid 20 mins w/o lid), which is unusual because my crockpot usually cooks faster than what is called for.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the eggs until smooth.
  2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
  3. Whisk in the sherry, sugar, and milk until smooth.
  4. Stir in the bread cubes and nuts.
  5. Turn the mixture into a 3 1/2-quart electric slow cooker.
  6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
  7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
  8. Serve warm or at room temperature, topped with heavy cream.

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