This week for Slow Cooker Sunday I am bringing you something different… Dessert. Most people don’t think of making dessert in their slow cooker. I know I usually don’t. I tried making brownies once and it was a complete mess. Thankfully I had lined the insert of my slow cooker with aluminum foil so the clean-up wasn’t that bad. Thankfully this week’s Pumpkin Bread Pudding wasn’t a total mess and gave me hope that dessert is possible in a slow cooker. With Thanksgiving coming up this week this may be a good alternative to the customary pumpkin pie or a good addition to your dessert table.
First though let me introduce you to the newest addition to my kitchen… A smaller slow cooker. The slow cooker I normally use is 5 1/2 – quart and while it is a great size, I have a wonderful slow cooker cookbook with amazing recipes that call for a smaller one. Hence this 4 – quart one.
Now back to the recipe… To begin I cubed a small French baguette and set it aside.
Then in a large mixing bowl I combined eggs, granulated and brown sugar, cinnamon and ginger and beat them until smooth.
To that mixture I added pumpkin, milk, evaporated milk and vanilla extract and beat it until it was well blended.
Before adding anything to the slow cooker I generously greased it with butter.
Once I had done that, I placed half of the bread in the bottom of the slow cooker and drizzled it with 2 tablespoons of melted better. Next I poured half of the pumpkin mixture over it and topped it with 1/2 cup of chopped pecans. I repeated the layers…
Then covered the slow cooker and set it to cook on high for 2 hours.
After some careful inverting I transferred the bread pudding to a platter. Now, you could just serve it from the slow cooker – especially if you are serving it to a large crowd – but, if you choose to transfer it don’t make the same mistake I did. Let it cool for a few minutes before trying to flip it. I did it a little too soon after it was done and part of it fell apart. I will say that this definitely doesn’t look like your traditional bread pudding; it sort of reminded me of Monkey Pull Apart Bread. Regardless it was tasty although it didn’t have a strong pumpkin flavor. So it would be ideal for those who like pumpkin but don’t love it!
Pumpkin Bread Pudding
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup canned pumpkin
1 cup milk
1 (14-ounce) can evaporated milk
2 teaspoons vanilla extract
2 tablespoons butter, melted, plus more for greasing slow cooker
1 small French baguette, cubed
1 cup chopped pecans
In a medium bowl combine the eggs, sugars, cinnamon and ginger and mix well with a hand mixer. Add the pumpkin, milks and vanilla and continue beating until blended.
Generously butter the slow cooker insert and cover the bottom with half of the cubed bread and drizzle with melted butter. Pour half of the pumpkin mixture over it and top with half of the pecans. Repeat the layers.
Cover the slow cooker and cook on high for 2 hours until set and puffed. Best served warm.
From the book The $7 a Meal Slow Cooker Cookbook