Pumpkin and Walnut Bread Pudding (Crock Pot)

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

From "The Best Slow Cooker Cookbook Ever"

Ingredients Nutrition


  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.


Most Helpful

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.

Misty G October 22, 2012

I made this recipe for my daughter's pumpkin party (Halloween) so adults could have a nice dessert. This was easy to fix ahead of time - then I turned off the crockpot so the bread pudding would be just slightly warm at serving time(one hour before). I thought it was delicious and it received lots of compliments. The next time I think I'll add a pinch of salt to bring out the sweetness. Excellent! Thanks for the great fall recipe!

Debbie Loves to Cook November 05, 2005

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