Pumpkin Bread Pudding My Baking Addiction

Pumpkin Bread Pudding Daily Appetite

THE PUMPKIN BREAD PUDDING 1 Loaf of French Bread Pudding, Torn Into Pieces. 2 Cups of Half & Half or Heavy Whipping Cream. 1 (15 Ounce) Can of Pumpkin Puree. 3/4 Cup of Granulated Sugar. 3/4 Cup of Light Brown Sugar. 4 Eggs. 1 Tablespoon of Cinnamon. 2 Tablespoons of Vanilla Extract. 4 to 5 Quart Slow Cooker. THE SAUCE 1 Cup (2 Sticks) of.

Pin on For my sweet tooth

In a bowl, combine cream, pumpkin purée, maple extract, nutmeg, spices, and eggs. Place ½ of bread and nuts into the crock pot. Pour ½ of the mixture on top. Place remaining bread and nuts into the crock pot. Pour the rest of the mixture on top. Make sure to saturate all bread cubes. Cover and cook on low for 2.5 hours.

Pumpkin Bread Pudding The Kitchen Magpie

Cooking. Start by cutting or tearing your bread in 2" cubes. Place bread pieces into greased slow cooker. In a separate bowl, whisk together eggs. Add all remaining ingredients to the whisked eggs and mix until fully combined. I start with a spoon to break up the pumpkin a bit and then switch to a whisk.

Pumpkin Bread Pudding Cooking Classy

Spray or grease the inside of the slow cooker then cut the day old bread into cubes and place in the slow cooker. Melt the butter in a medium bowl then add the pumpkin puree, eggs, half-and-half, brown sugar, granulated sugar, vanilla and pumpkin pie spice and whisk to combine. Pour the mixture over the top of the bread cubes then gently toss.

OllaPodrida Slow Cooker Pumpkin Bread Pudding

Instructions. Spray your Crock pot/ slow cooker with Cooking Spray, and turn heat setting to HIGH. Place the Croissants on a cutting board and cut into 1 inch cubes. Cut the pumpkin muffins into 1 inch cubes (roughly), and add both to the crock pot, tossing with your hands to blend. Place lid on the Crock pot.

Pumpkin Bread Pudding My Baking Addiction

Prep. Cut the bread into cubes. Combine the milk, pumpkin, maple extract, brown sugar, nutmeg, and eggs in a bowl, whisk until frothy. Assemble. Put half the bread into the slow cooker, pour half the mixture on top. Put the rest of the bread into the cooker and pour the rest of the mixture on top. You want to make sure the bread cubes are.

Pumpkin Bread Pudding with Warm Caramel Sauce

FOURTH STEP: Cover with foil sprayed with nonstick spray. Bake 25 minutes, remove foil, sprinkle on pecans, bake uncovered for an additional 25-30 minutes until middle is set. For the caramel sauce whisk butter, heavy cream, and brown sugar in a saucepan over medium low heat until it comes to a boil. a) b)

Pumpkin Bread Pudding Proud Italian Cook

For the Bread Pudding: Spray slow cooker with cooking spray, and turn heat to high. Place the Croissants on a cutting board, or mat, and cut into 1-inch cubes. Add to the slow cooker. Cut the Jumbo pumpkin muffins into 1-inch cubes. Add to the slow cooker. Toss the croissants and muffins together gently with your hands to blend.

SlowCooked Bread Pudding Recipe How to Make It Taste of Home

Spray slow cooker with non-stick cooking spray. Place the croissants on a cutting board, or mat, and cut into 1-inch cubes. Cut the jumbo pumpkin muffins into 1-inch cubes also, and add both to the slow cooker, tossing with your hands to blend. In a large microwave-safe measuring bowl, place the 8 ounces of cream cheese.

Instant Pot Pumpkin Bread Pudding (EASY!) Chunky in Kentucky

Step Two - Use an electric mixer and mix everything until just blended together. Step Three - Spray an oval slow cooker with nonstick spray and pour in the pumpkin bread batter. Smooth it out with a spatula. Step Four - Place the lid on the slow cooker and cook on HIGH For 2 hours and 15 minutes or until the center is no longer jiggly.

Slow Cooker Pumpkin Bread Pudding with Caramel Sauce

Lightly oil or spray the inside of your crockpot with cooking spray. Add the bread cubes and the pecans. In a medium bowl, mix the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, and vanilla essence until combined. Pour the egg mixture over the bread and mix using a spatula until the bread is well coated.

Bakeaholic Mama Pumpkin Bread Pudding and a GIVEAWAY!

Grease the bowl of a 2.5-3 qt slow cooker. Combine bread cubes, bran (if using), and milk mixture in the greased crock pot. Stir to combine, until all the bread is evenly moistened. Cook on high for 2 - 2 1/2 hours or on low for 3-4 hours. The pudding is done when the bread is puffy and a knife inserted in the center comes out clean.

Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce Recipe

Instructions. Cut or tear the bread into approximately 1-inch cubes and place in slow cooker. In a large bowl, beat pumpkin puree and eggs together until smooth. Whisk in half and half, milk, sugars, syrup, bourbon if using, vanilla extract and spices until well combined. Pour pumpkin mixture over the bread cubes.

Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce Kara Lydon

Bread Pudding. Spray a 4 to 5 quart slow cooker with nonstick cooking spray (or use a Crock-Pot Liner). Add cubes of bread to the prepared crock-pot. In a medium mixing bowl whisk together the half & half, canned pumpkin, granulated sugar, brown sugar, eggs, vanilla and pumpkin pie spice. Pour liquid over bread cubes in the slow cooker and.

Pumpkin Bread Pudding Cooking Classy

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.

Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce Kara Lydon

Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot. Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until.