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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

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October 14, 2009

Day 261: Pumpkin Chocolate Chip Bread Pudding in the Crockpot

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8 cups cubed French bread

3/4 cup semisweet chocolate chips
1/2 cup canned solid-pack pumpkin
1 1/2 cups whole milk
1/2 cup brown sugar
3 eggs
3 Tbsp butter, melted
1/2 tsp salt
1 tsp cinnamon
2 tsp vanilla

Spray 3-quart slow cooker with nonstick baking spray. Place bread and chocolate chips in slow cooker and stir gently to mix. In medium bowl, combine pumpkin and milk and stir. Add remaining ingredients and mix until smooth. Pour mixture into slow cooker. Push bread down into liquid if necessary. Cover and cook on HIGH for 2 hours or until pudding is set. Turn off slow cooker; remove cover. Let bread pudding stand for 15 minutes before serving. Makes 8 servings.

Review:
Now that it’s October it’s time to break out the pumpkin recipes. I enjoy pumpkin recipes especially when they have chocolate in them. I enjoyed this recipe. It made quite a lot. I actually liked it better cold the next day. 3 stars.

Recipe Source: adapted from Slow Cooker Church Potluck

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2 Comments Filed Under: All Recipes, Desserts, Slow Cooker Tagged With: All Posts, 0-2 hours, 3 stars

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Comments

  1. Karen says

    November 10, 2011 at 4:26 am

    My favorite part is the chocolate chips!

    Reply
  2. G. Parker says

    November 10, 2011 at 1:00 am

    I made this with leftover whole wheat biscuits that no one was eating. I had to increase the liquid and I made it with fat free half and half, but it was way yummy!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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