Pumpkin and Walnut Bread Pudding (Crock Pot)

"From "The Best Slow Cooker Cookbook Ever""
 
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Ready In:
3hrs 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a large bowl, whisk the eggs until smooth.
  • Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
  • Whisk in the sherry, sugar, and milk until smooth.
  • Stir in the bread cubes and nuts.
  • Turn the mixture into a 3 1/2-quart electric slow cooker.
  • 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).
  • Remove the lid and continue cooking on high 20 to 30 minutes longer.
  • Serve warm or at room temperature, topped with heavy cream.

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Reviews

  1. 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.
     
  2. 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!
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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