Pumpkin Bread Pudding

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READY IN: 2hrs 30mins
Recipe by ratherbeswimmin

In ‘ The Southern Slow Cooker Bible’ by Tammy Algood

Ingredients Nutrition


  1. In a lightly greased medium slow cooker, combine puree, eggs, 2 cups of the half-and-half, sugar, 1 ½ tsp vanilla, cinnamon, cloves, nutmeg, and allspice.
  2. Gently stir in the croissant pieces and raisins.
  3. Sprinkle with the pecans.
  4. Cover and cook on HIGH for 1 ½-2 hours.
  5. Just before serving, stir together the remaining 3 T of half-and-half and ½ tsp of vanilla in a small bowl.
  6. Add the powdered sugar and stir until smooth.
  7. Drizzle over the individual servings of warm pudding and serve.

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