Crock Pot Pumpkin Bread Pudding
Prep time
Cook time
Total time
This Bread Pudding is so good, and the caramel sauce makes it really delicious! It's so simple to make, because you just put it all in the Crockpot and let it cook. You can make this the night before you need it, and keep it in the fridge, then slather it with warm caramel sauce, and it's just wonderful.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 6 large store-bought Croissants, cubed
  • 6 Jumbo store-bought pumpkin muffins - cubed (you could also use a loaf of pumpkin bread cut in cubes)
  • 1 8 oz. package of cream cheese, softened to room temperature
  • 1 15 oz. can of Pumpkin
  • 1 can Sweetened Condensed Milk
  • 1 large egg
  • 1½ Tbsp Cinnamon
  • 1 tsp Pumpkin pie spice
  • 1 Cup Sugar
  • 1 teaspoon Vanilla
  • 1 stick of Butter
  • 1 cup of Brown Sugar
  • ½ cup of Milk
  • 2 teaspoon Maple Syrup
  1. Spray your Crock pot/slow cooker with Cooking Spray, and turn heat setting to HIGH.
  2. Place the Croissants on a cutting board and cut into 1 inch cubes.
  3. 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.
  4. In a large measuring bowl, or bowl with a pouring spout, place the 8 ounces of cream cheese, and place the bowl in the microwave.
  5. Microwave for about 1 minute, stirring half way through, to help soften the cream cheese.
  6. Stir the cream cheese with a large spoon until it's very smooth.
  7. Stir in the sugar (1 cup) and keep stirring until the sugar is completely blended.
  8. Add the can of pumpkin, and stir to blend well.
  9. Add the Sweetened Condensed Milk, Egg, Cinnamon, Pumpkin pie spice, and Vanilla, and stir until blended and smooth.
  10. Pour mixture over cubed Croissants and pumpkin muffins; mix together.
  11. Cook on high for 1 to ½ hours, and then turn the heat to low, and finish cooking, for about 2 - 3 additional hours, or until a knife inserted in the middle comes out clean.
  1. In a heavy bottom sauce pan, melt butter over Medium heat.
  2. Add the Milk, and Brown sugar, stir to combine; dissolve the brown sugar.
  3. When the sauce boils, turn the heat to low, and continue to stir, and add the Vanilla. Stir continuously or it will stick in the bottom!
  4. Continue to stir until the mixture begins to thicken nicely.
  5. Keep stirring and cooking for about 5 minutes, then turn off the heat, remove the saucepan, and stir in the Maple Syrup.
NOTE: If you serve this right away, it will stay the same consistency. If you serve at a later time, the sauce will thicken. Simply put the pan back on low heat, and stir in about 1 Tablespoon of butter, and a few drops to several drops of milk, and stir. The sauce will begin to thin. Just keep adding a few drops of Milk slowly until you get it to the consistency you prefer.
To serve: spoon the Bread Pudding from the Crockpot, or cut it in pieces and remove it with a Cake server. Place the Bread Pudding on a dessert dish, or bowl, and spoon Caramel Sauce over the top.
NOTE: You can also serve this with Whipped cream. Since Crockpot's cook a little differently, just watch the Crockpot to make sure it doesn't start to burn in the bottom when it's on high. You may need to turn it to low right at the one hour mark, or it may take the additional half an hour to cook a bit more before you turn to low. ALSO: The Croissants and Jumbo Pumpkin muffins can be purchased at your local market. If you can't find the pumpkin muffins, but the store has pumpkin bread in loaves, that will work fine. You're going to cube them, so it doesn't really make that much difference if it's a muffin, or a loaf. The beauty of Bread Pudding is using what you have or can find, and it will still come out delicious when you add the pumpkin cream cheese mixture, and the Caramel sauce.
Recipe by Wishes and Dishes at