This Bread Pudding Makes Your House Smell Like Heaven

pumpkin bread pudding

I hate to harsh everyone's mellow, but in less than a month, all the holiday hoopla will be over and it will just be winter. Cold, dreary, slightly depressing winter. That's when enjoying long-simmered, delicious comfort food is the way to go. There's something about snuggling up on a snowy afternoon while a tasty meal simmers away in the kitchen that makes winter not so bad, really!

This bread pudding is the ultimate comfort food, with the added bonus of smelling amazing thanks to the pumpkin and spices. Since it cooks for hours in your slow cooker, you can pop it in after lunch and enjoy that appetizing aroma through the dinner hour. And when you use a slow cooker liner, cleanup is a breeze as well.


Slow Cooker Pumpkin Bread Pudding

Prep Time: 60 minutes     Cook Time: 4 hours       Makes: 8 Servings

Nothing says comfort like the return of pumpkin spice, so why not treat yourself to a hands-off pumpkin spice bread pudding? Line a slow cooker with slow cooker liner and let your bread pudding bake while you enjoy a long dinner with your loved ones.


  • 1 loaf challah, cut into 1-inch cubes
  • 1 can (15 ounces) pumpkin puree
  • 2 whole eggs + 1 egg yolk
  • 1/2 cup dark brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon clove
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ginger
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk


1. Preheat oven to 225°F.

2. Toast challah cubes 40 minutes. For best results, toast the day prior.

3. LINE a 4- to 5-quart slow cooker with a Reynolds® Slow Cooker Liner.

4. WHISK together pumpkin puree, eggs, egg yolk, both sugars, salt, spices, and vanilla extract until completely combined.

5. ADD heavy cream and whole milk and whisk until combined.  

6. ADD bread cubes to custard mixture and fold 2 to 3 minutes, until the bread has absorbed some of the custard mixture.

7. TRANSFER to lined slow cooker and use a spatula to press bread into an even layer, ensuring that some custard pools at the top.


1. COVER and cook on low-heat setting 3 1/2 to 4 hours.

2. CAREFULLY remove lid to allow steam to escape.

3. REMOVE slow cooker pot from base and let cool 30 minutes.

4. SERVE in individual bowls and enjoy.

5. DISCARD slow cooker liner.

REYNOLDS KITCHEN TIP: Slow cooker recipes can be prepared ahead of time and ready to enjoy by mealtime. Using a slow cooker liner will take care of cleanup!

Moms, what's your favorite thing to cook to stave off the winter blues?

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