Dessert

Slow Cooker Pumpkin Bread Pudding is for Dessert.

Slow Cooker Pumpkin Bread Pudding takes 10 minutes to prepare.

Slow Cooker Pumpkin Bread Pudding takes 150 minutes to cook.

Slow Cooker Pumpkin Bread Pudding makes 8 servings.

The ingredients for Slow Cooker Pumpkin Bread Pudding are:

1 cup Pumpkin, mashed
1.5 cups Whole Milk
3 Eggs
3/4 cup Brown Sugar
2 tsp Spiced Rum
1 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp Nutmeg, ground
2 Tblsp Butter
1 loaf Brioche or Challah bread (or 5-7 dinner rolls)
1/2 cup dark or semi-sweet Chocolate Chips

Here is how you make Slow Cooker Pumpkin Bread Pudding:

1. Whisk together pumpkin, milk, eggs, sugar, rum, cinnamon, cloves & nutmeg until smooth.2. Coat inside of slow cooker with butter.3. Cut bread into 1" pieces & toss with chocolate chips into slow cooker.4. Pour pumpkin mixture evenly over the bread & chocolate. Press bread down with spatula to ensure it soaks up all the liquid.5. Cook on high for 2-2.5 hours. Enjoy!Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user JULIEIRENE.

The nutritional information for Slow Cooker Pumpkin Bread Pudding is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 316.1

• Total Fat: 11.7 g
• Cholesterol: 75.6 mg
• Sodium: 285.3 mg
• Total Carbs: 48.4 g
• Dietary Fiber: 3.0 g
• Protein: 7.5 g

The dietary needs meet for Slow Cooker Pumpkin Bread Pudding is Vegetarian