Pumpkin Custard Bread Pudding

Recipe by Lorraine of AZ
READY IN: 4hrs 15mins


  • nonstick cooking spray
  • 2
    eggs, beaten
  • 23
    cup half-and-half or 2/3 cup light cream
  • 1
    (30 ounce) can pumpkin pie filling, mix
  • 5
    cups dry bread cubes (see NOTE)
  • 12
    cup chopped pecans
  • caramel ice cream topping (optional)


  • Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
  • In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
  • Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
  • To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
  • NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.