Tipsy Pumpkin Bread Pudding
An easy slow cooker pumpkin slow cooker bread pudding that is perfect for the fall.
Servings: 12 servings
Calories: 534kcal
Ingredients
- 3 eggs
- 1-14 oz. can pure pumpkin puree not pie filling
- 1 cup brown sugar
- 1 ½ tsp. Pumpkin pie spice
- 1 ½ tsp. ground cinnamon
- 2 cups table cream 18%
- 1 1/ t sp. Vanilla extract
- 12 oz. Good quality sliced white bread such as a French loaf, torn into bite sized pieces
- ½ cup raisins
- ½ cup pecans chopped
- Cooking Spray
- Whipped cream for topping
Tipsy Southern Comfort Toffee Sauce
- 1 cup brown sugar
- ½ cup butter
- ½ cup whipping cream
- ¼ cup Southern Comfort optional
Instructions
- Spray the dish of a slow cooker with cooking spray and set aside.
- Whisk together the eggs, pumpkin, sugar, pumpkin pie spice, cinnamon, cream and vanilla in a large bowl. Fold in the bread and raisins. Pour into the prepared dish and sprinkle with the pecans.
- Cook on low for 3 to 3 ½ hours until the bread pudding is set and browned on the edges.
To make the sauce:
- Melt the brown sugar and butter in a small saucepan. Whisk in the cream, bring to a boil while stirring and let cook for 3 min. Remove from heat and add the Southern Comfort.
To serve:
- Serve individual amounts of pudding in a small dish and top with the toffee sauce and whipped cream.
- To make ahead just reheat in the microwave and serve with the warmed sauce.
Nutrition
Serving: 1 | Calories: 534kcal | Carbohydrates: 57g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 274mg | Fiber: 3g | Sugar: 38g