• 4 c. cubed white bread
  • 3 c. vanilla-flavored almond milk (or milk for non-vegans)
  • 16 oz. pumpkin, solid packed, canned
  • 3/4 c. brown sugar, firmly packed light brown (or a natural sweetener)
  • 1/4 c. Bourbon
  • 1 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt

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Slow Cooker Bourbon Spiked Pumpkin Bread Pudding is a perfect dessert for the holidays in the fall! Delicious!

  1. Press half the bread cubes into the bottom of a lightly oiled 4-quart slow cooker.
  2. In a saucepan, heat the milk until hot, but do not let it come to a boil.a Remove the pan from the heat and set aside.
  3. In a large bowl, mix the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
  4. Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them.
  5. Repeat with remaining bread and pumpkin mixture.
  6. Cover. Cook on Low for 3 hours or until firm.
  7. Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

NOTE: When I make this I will use more spices next time, but kept the recipe the same as some may not like more spices like I do…

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 Crock Pot Bourbon Spiked Pumpkin Bread Pudding - Nutrition

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