This is a full proof way to make the best tasting pudding in town.
This is one way to turn your pumpkin into something very special and delicious (as well as left over bread). It has definitely entered my list of favorite desserts of all time. And my kids you, who love having pumpkin dishes, were so eager to have this when I first told them I found a new recipe I could try for them.
My kids’ instincts were truly right as the pudding turned out perfect! And during this cold weather, you will want to try this out. I think it’s a great dessert option for cold seasons. The warm and sweet pudding gives you that happy feeling you can just imagine when having a warm dish on a cold day.
You won’t have to buy a new batch of bread just for this. If you have some day-old bread lying around, you can definitely make use of that for this pudding recipe. Any type of bread would do as you will still have several ingredients to blend it with. Try it out now and tell me what you think.
Check out the recipe below.
Slow Cooker Pumpkin Pecan Bread Pudding
8 cups day old bread cubes
½ cup toasted pecans, chopped
½ cup cinnamon chips
1 cup canned pumpkin
1 cup half n half
½ cup brown sugar, packed
½ cup butter, melted
1 tsp vanilla
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
Vanilla ice cream, optional
Caramel ice cream topping, optional
Cut slices of day-old bread into cubes. I had some leftover sliced Italian bread in my freezer that worked great for this. Cut enough bread for 8 cups. Put the cubed bread into a greased Crock Pot (3.5 – 4-quart size or 6-quart size) along with cinnamon chips and chopped pecans.
Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. Pour over the cubed bread and gently stir to coat.
Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
Serve warm topped it with vanilla ice cream and caramel ice cream topping.
If you do not have day-old bread, cut bread into cubes and bake them at 325 degrees for about 5 minutes on an ungreased baking sheet.
A very big thank you to thegunnysack.com for this amazing recipe.