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**Slow Cooker Bourbon Spiked Pumpkin Bread Pudding

Slow Cooker Bourbon Spiked Pumpkin Bread Pudding

  • Cooking Time:

    3 hours on LOW
  • Servings:



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

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!

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 Crock Pot Bourbon Spiked Pumpkin Bread Pudding - Nutrition

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[…] Crock Pot Bourbon Spiked Pumpkin Bread Pudding […]


Have you tried this using brioche instead of white bread?


I made this and it was mush, transferred it to oven and cooked an hour still gross Epic Fail


I used challah and served for thanksgivukkah. It was moist and delicious! Loved the spices and smoky notes.


I would love to double this recipe for a Thanksgiving party. How would you recommend adjusting the cooking time? Thank you so much!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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