• 4 c. Stale French Bread Cubes
  • 2 c. Vanilla Almond Milk
  • 16 oz. Canned Pumpkin
  • 3/4 c. Firmly Packed Brown Sugar
  • 1/3 c. Bourbon
  • 1 tsp. Vanilla Extract
  • 2 tsp. Pumpkin Pie Spice

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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 large bowl, whisk the almond milk, pumpkin, brown sugar, bourbon, vanilla, spices, and salt.
  3. Carefully pour half the pumpkin mixture over the bread press to ensure all pieces are moistened.
  4. Repeat with remaining bread and pumpkin mixture.
  5. Cover. Cook on Low for 3 hours or until firm.
  6. Turn off the slow cooker and let the pudding sit, uncovered, for 20 minutes before serving.

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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