Pumpkin and Walnut Bread Pudding (Crock Pot) Recipe

Name: Pumpkin and Walnut Bread Pudding (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 (16 ounce) can solid-pack pumpkin; 1 ½ teaspoons ground cinnamon; ½ teaspoon grated nutmeg; ¼ teaspoon ground cloves; 3 tablespoons sweet sherry; ¾ cup sugar; 2 cups milk; 3 cups packed 3/4 inch cubes Italian bread or 3 cups French bread or 3 cups sourdough bread; ½ cup chopped walnuts; heavy cream

Servings: persons

3 eggs
1 (16 ounce) can solid-pack pumpkin
1 ½ teaspoons ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
3 tablespoons sweet sherry
¾ cup sugar
2 cups milk
3 cups packed 3/4 inch cubes Italian bread or 3 cups French bread or 3 cups sourdough bread
½ cup chopped walnuts
heavy cream

1
In a large bowl, whisk the eggs until smooth.
2
Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3
Whisk in the sherry, sugar, and milk until smooth.
4
Stir in the bread cubes and nuts.
5
Turn the mixture into a 3 1/2-quart electric slow cooker.
6
Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7
Remove the lid and continue cooking on high 20 to 30 minutes longer.
8
Serve warm or at room temperature, topped with heavy cream.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, 1 (16 ounce) can solid-pack pumpkin, 1 ½ teaspoons ground cinnamon, ½ teaspoon grated nutmeg, and more.

Yes, Pumpkin and Walnut Bread Pudding (Crock Pot) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin and Walnut Bread Pudding (Crock Pot)

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