Moist Crockpot Pumpkin Bread Pudding

I love making dessert, but I don’t always love the mess that comes with it. Between mixing bowls, measuring cups, and oven timers, sometimes I just want something sweet without all the fuss. That’s when I turn to my crockpot for help.

This pumpkin bread pudding has become my go-to fall dessert because it practically makes itself. I can throw everything into the slow cooker after lunch and have a warm, cozy dessert ready by dinner time. The house smells like pumpkin spice all afternoon, which is honestly half the reason I make it.

The best part? It uses day-old bread that might otherwise go to waste. I keep a bag in my freezer for bread pudding emergencies. Yes, those are a real thing in my house, especially when unexpected guests drop by during the holidays.

What Kind of Bread Should I Use?

Day-old bread is perfect for this recipe because it’s slightly stale and will soak up all that pumpkin custard without falling apart. You can use just about any type of bread you have on hand – challah and brioche work great if you want something rich, while regular sandwich bread or French bread will give you a more traditional texture. If your bread is fresh, just leave it out on the counter for a few hours or pop it in a low oven for a few minutes to dry it out a bit. The key is making sure your bread cubes can hold their shape when they get soaked with the pumpkin mixture, so avoid anything too soft or crumbly.

Options for Substitutions

This cozy bread pudding is pretty forgiving when it comes to swaps and substitutions:

• Day old bread: Any sturdy bread works great here – challah, brioche, French bread, or even leftover dinner rolls. If your bread is fresh, just toast the cubes lightly in the oven for 10 minutes to dry them out a bit.
• Half and half: You can use whole milk for a lighter version, or mix equal parts milk and heavy cream if you don’t have half and half on hand. Even 2% milk will work in a pinch.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice to make your own blend.
• Evaporated milk: For the sauce, you can substitute with heavy cream or half and half. The sauce might be slightly thinner, but it’ll still taste great.
• Pecans: Feel free to swap these with walnuts, chopped almonds, or leave them out completely if you prefer a nut-free version.
• Pumpkin puree: This is one ingredient I wouldn’t substitute – it’s really the star of the show here and gives the pudding its signature flavor and texture.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot bread pudding is using fresh bread instead of day-old, which will turn your dessert into mush – stale bread holds its shape much better and creates the perfect texture.

Another common error is not greasing your crockpot well enough, so make sure to butter or spray every inch of the sides and bottom to prevent sticking, and consider using a crockpot liner for easy cleanup.

Don’t skip the resting time after mixing – let your bread soak in the pumpkin custard for about 15 minutes before cooking so it absorbs evenly, and resist the urge to lift the lid during cooking since this releases steam and can lead to uneven cooking.

Finally, check for doneness by inserting a knife in the center – it should come out mostly clean with just a few moist crumbs, not wet batter, which usually takes about 3-4 hours on low heat.

What to Serve With Pumpkin Bread Pudding?

This warm, cozy dessert is perfect on its own, but a scoop of vanilla ice cream on top makes it even better – the cold creaminess pairs so well with the spiced pumpkin flavors. You could also drizzle some caramel sauce or maple syrup over each serving for extra sweetness, or add a dollop of freshly whipped cream with a pinch of cinnamon. For a fun fall twist, try serving it alongside a hot cup of coffee, spiced chai tea, or even hot apple cider. If you want to make it feel more special for guests, a sprinkle of toasted pecans or a light dusting of powdered sugar on top looks really nice too.

Storage Instructions

Refrigerate: This pumpkin bread pudding keeps really well in the fridge for up to 5 days when covered with plastic wrap or stored in an airtight container. The flavors actually get even better after a day or two, so don’t worry about making it ahead! I love having leftovers for breakfast the next morning.

Freeze: You can freeze individual portions or the whole thing for up to 3 months. Just wrap it tightly in plastic wrap and then foil, or use a freezer-safe container. This is great for holiday prep when you want to get desserts made early.

Warm Up: To serve leftover bread pudding, just microwave individual portions for about 30-45 seconds, or warm the whole dish in a 300°F oven for 15-20 minutes until heated through. The sauce might need a quick stir, but it comes back together beautifully when warmed.

Preparation Time	15-20 minutes
Cooking Time	180 minutes
Total Time	195-200 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 45-55 g
• Fat: 140-165 g
• Carbohydrates: 410-450 g

Ingredients

For the bread pudding:

• 1 tsp vanilla extract (for deeper flavor)
• 1 1/2 cups half & half (gives it a creamy, luxurious texture)
• Optional: vanilla ice cream for serving (recommended for contrast)
• 2 tsp pumpkin pie spice (freshly measured for best aroma)
• 2 large eggs (room temperature for better mixing)
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, melted (I use Kerrygold for richness)
• 1 can pumpkin puree (I use Libby’s, not pumpkin pie mix)
• 1 loaf day-old bread, cubed (about 8-9 cups, cut into 3/4-inch pieces)
• 1/4 cup white sugar

For the pecan praline sauce:

• 1 can evaporated milk (5 oz)
• 1 tbsp butter (unsalted)
• 1/4 tsp salt
• 3/4 cup brown sugar
• 1/2 cup chopped pecans (coarsely chopped, about 1/4-inch pieces)
• 1 tsp vanilla extract

Step 1: Prepare the Bread and Slow Cooker

• 1 loaf day-old bread, cubed

Grease the slow cooker well with butter or cooking spray to prevent sticking.

Cut your day-old bread into 3/4-inch cubes—day-old bread is crucial here because it’s firmer and will absorb the custard mixture without turning to mush, while fresh bread would dissolve into a mushy mess.

Spread the bread cubes evenly across the bottom of the slow cooker.

Step 2: Make the Pumpkin Custard Mixture

• 1/2 cup unsalted butter, melted
• 1 can pumpkin puree
• 2 large eggs
• 1 1/2 cups half & half
• 1/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

In a large mixing bowl, whisk together the melted butter, pumpkin puree, room temperature eggs, half & half, both sugars, vanilla extract, and pumpkin pie spice until completely smooth and well combined.

I always use Libby’s pumpkin puree rather than pumpkin pie mix because the pie mix already has added spices and sugar that would throw off the balance of flavors.

The room temperature eggs will whisk in more smoothly and create a silkier custard than cold eggs.

Step 3: Assemble and Cook the Bread Pudding

• pumpkin custard mixture from Step 2

Pour the pumpkin custard mixture from Step 2 evenly over the bread cubes in the slow cooker, stirring gently to ensure all the bread is moistened and the custard is distributed throughout.

Cover the slow cooker and cook on LOW for 3 hours.

The pudding is done when a knife inserted into the center comes out clean, indicating the custard has set.

Remove from heat and let it rest uncovered for 10 minutes—this resting period allows the pudding to set up slightly and makes it easier to serve.

Step 4: Prepare the Caramel-Pecan Sauce

• 3/4 cup brown sugar
• 1 can evaporated milk
• 1 tbsp butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pecans

While the pudding is resting, make the sauce.

In a medium saucepan, combine the 3/4 cup brown sugar, evaporated milk, and 1 tablespoon butter over medium heat.

Stir constantly for 4-5 minutes until the mixture is smooth and the sugar is completely dissolved—you want a glossy, uniform sauce.

Remove from heat and stir in the vanilla extract, salt, and chopped pecans.

I like to add the pecans after cooking so they stay slightly crunchy and don’t soften too much from the heat, giving you nice texture contrast against the soft pudding.

Step 5: Serve the Pudding

• cooked pumpkin bread pudding from Step 3
• caramel-pecan sauce from Step 4
• Optional: vanilla ice cream for serving

Spoon the warm pumpkin bread pudding into serving bowls and drizzle generously with the warm caramel-pecan sauce from Step 4.

For the best contrast of temperatures and textures, serve immediately with a scoop of vanilla ice cream if desired—the cold ice cream melting into the warm pudding is absolutely delicious.