Simon's Pumpkin Bread Pudding

"A friend of mine gave me this recipe recently, saying that "It's one of the BEST pumpkin bread puddings EVER!" This is one I'll be trying out sometime after Spring PAC is over in May '08!!"
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by katew photo by katew
photo by katew photo by katew
Ready In:
5hrs 10mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • FOR THE PUDDING, place cubed bread in greased crockpot.
  • Beat together milk & eggs.
  • Stir in sugar, butter, raisins, pie filling, cinnamon & nutmeg.
  • Pour pumpkin mixture over bread & stir.
  • Cover & cook on high 1 hour, then reduce heat to low & cook 3-4 hours or until temperature reaches 160 degrees F.
  • FOR THE SAUCE, just before pudding is done, melt butter in saucepan.
  • Stir in flour until smooth, then gradually add water, sugar & vanilla.
  • Bring to boil, then cook, stirring constantly for 2 minutes or until thickened.
  • Pour sauce over hot bread pudding & serve.

Questions & Replies

  1. The recipe says it's made in a crockpot, so why does the photo show a cast iron skillet????
     
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Reviews

  1. This was wonderful and so easy to make. I love bread pudding but the kids weren't so sure; however, they all enjoyed it. Used almost 8 cups day old French bread and 2% milk. Bought a can of organic pumpkin pie mix by mistake and was searching for a good recipe in which to use it. Glad I found this!Thanks for sharing the recipe!
     
  2. Great twist on bread pudding and I love that you make it in a crock pot!
     
  3. I made this for Thanksgiving and everyone loved it. The only thing I did differently was to run it in the oven, when cook time was done in the crockpot. I like it a little drier, that's why i ran it in the oven, but it is an awesome recipe. The sauce is to die for!
     
  4. Good flavor, not as sweet as other bread pudding recipes but the sauce makes up for it. My major complaint is that the bread pudding was damp and almost soggy when it was done. The crockpot keeps the moisture in, as opposed to evaporating when something is baked. If I make again I will bake it instead.
     
  5. Perfect for a chilly autumn evening with a cup of coffee or hot cocoa!!! I made in 3 quart casserole in the oven and used my own canned pumpkin. Added 1/2 tsp. ground ginger and other than that I would not change a thing!! Hubby absolutely loves this and 2 larger servings confirmed it. Thanks for sharing!
     
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