slow cooker pumpkin spice bread pudding

pumpkin spice bread pudding makemealmagic

pumpkin spice bread pudding - makemealmagic

pumpkin spice bread pudding - makemealmagic

Hello again after another long hiatus!  If you follow me on Instagram, you may have noticed that I did some globetrotting over the past few weeks.  More on that later, I promise 🙂

Today’s post is dedicated to three of my absolute favorite things: pumpkin, winter spices, and ease.  I personally do not believe in confining pumpkin to the fall and am prone to hoarding cans of pumpkin for late winter and early spring baking since it tends to be cold in San Francisco until March or April (or August…).  My slow cooker pumpkin spice bread pudding comes together quickly and Reynolds Slow Cooker Liners make cleanup a breeze.

I love using the slow cooker for bread pudding because once the custard is in the slow cooker, you’re completely hands off.  A 30 minute rest after baking lets the bread pudding set and cool just enough to keep you and your guests from scorching your mouths on the first bite.  If you’d like, you can top your serving with a scoop of ice cream or a dollop of freshly whipped cream and a dusting on cinnamon, but I like to eat mine all on its own.

For more helpful tips, check out my recipe video on the Epicurious community page!  The recipe is also written out below 🙂 Happy eating!


1 loaf challah, cut into one inch cubes and toasted at 225 for 40 minutes
1 can (15 ounces) pumpkin puree
2 whole eggs + 1 egg yolk
1/2 cup dark brown sugar
1/4 cup white sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoons kosher salt
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon ginger
1 1/2 cups heavy cream
1 1/2 cups whole milk


1. LINE a 4- to 5-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. WHISK together pumpkin puree, eggs, egg yolk, both sugars, salt, spices, and vanilla extract until completely combined.
3. ADD heavy cream and whole milk and whisk until combined.
4. ADD bread cubes to custard mixture and fold 2-3 minutes, until the bread has absorbed some of the custard mixture.
5. TRANSFER to lined slow cooker and use a spatula to press the bread into an even layer, ensuring that some custard pools at the top.


1. COVER and cook on low-heat setting for 3 1/2 to 4 hours.
2. CAREFULLY remove lid to allow steam to escape.
3. REMOVE slow cooker pot from slow cooker and let cool for 30 minutes.
4. SERVE in individual bowls and enjoy.
5. DISCARD slow cooker liner.

A big thank you to Epicurious & Reynolds for sponsoring this post.  Recipe and opinions are my own.

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