Pumpkin Bread Pudding Recipe

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (15 ounce) can pumpkin puree; 2 eggs; 2 cups half-and-half; 3 tablespoons half-and-half; 1 cup firmly packed brown sugar; 2 teaspoons pure vanilla extract, divided; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; ½ teaspoon ground allspice; 12 croissants, torn into pieces; ½ cup golden raisin; ½ cup chopped pecans; 2 cups powdered sugar

Servings: persons

1 (15 ounce) can pumpkin puree
2 eggs
2 cups half-and-half
3 tablespoons half-and-half
1 cup firmly packed brown sugar
2 teaspoons pure vanilla extract, divided
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
12 croissants, torn into pieces
½ cup golden raisin
½ cup chopped pecans
2 cups powdered sugar

1
In a lightly greased medium slow cooker, combine puree, eggs, 2 cups of the half-and-half, sugar, 1 1/2 tsp vanilla, cinnamon, cloves, nutmeg, and allspice.
2
Gently stir in the croissant pieces and raisins.
3
Sprinkle with the pecans.
4
Cover and cook on HIGH for 1 1/2-2 hours.
5
Just before serving, stir together the remaining 3 T of half-and-half and 1/2 tsp of vanilla in a small bowl.
6
Add the powdered sugar and stir until smooth.
7
Drizzle over the individual servings of warm pudding and serve.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree, 2 eggs, 2 cups half-and-half, 3 tablespoons half-and-half, and more.

Yes, Pumpkin Bread Pudding 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 Bread Pudding

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