Assemble this bread pudding recipe in the slow cooker as you're finishing dinner preparations, and it'll be ready in time for dessert. Flavored with pumpkin and spices, it's a nice autumn dessert option, either for weeknight dinner or for when company comes. Serve it with a spoonful of whipped cream that's been flavored with a teaspoon of whisky.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 3 eggs
- 1 1/2 cups whole milk
- 1 cup pumpkin puree
- 3/4 cups brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 loaf challah or brioche bread, cut into 1-inch cubes (about 8 cups)
- 1/2 cups golden raisins
Preparation:
- In a mixing bowl, combine eggs, milk, pumpkin, brown sugar vanilla, cinnamon, nutmeg, cloves and salt. Stir with a whisk until mixture is smooth.
- Coat the interior of a 4-quart slow cooker crock with butter. Add the bread to the crock, then sprinkle with raisins and toss to combine. Pour milk mixture evenly over the bread and use a rubber spatula to press the bread down to soak up the liquid. Cover slow cooker and set on high, cook for 2 to 2 1/2 hours, until milk mixture is set and the top is puffy and golden.
- Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.
This pumpkin bread pudding recipe serves 6.
