Crockpot Pumpkin Bread Pudding

Crockpot Pumpkin Bread Pudding.

I mean do I really even need to say anything else?

I think not……but, I will.

Houston hasn’t really received the memo that it is fall, so sometimes you just have to make your own Fall.

How do I do that? I crank the AC down to 70, light my favorite Leaves candle and bake up some pumpkin goodness.

This week {yes, I bake pumpkin things weekly during the fall….it may or may not be a full on obsession} I decided to give this Crockpot Pumpkin Bread Pudding a try and let me just say, it is AMAZING!!!!

Amazing, and oh so easy.

Just need a few minutes to prepare and then you leave it for 3-4 hours and you have yourself a most delicious treat. And BONUS your house will smell AWESOME! Totally the perfect dessert for fall entertaining.

Ok, enough chatter, time to get to the tasty pumpkin goodness.

First up……assemble your ingredients.

You will need….

1/8 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp cinnamon

1 tsp vanilla

1 stick butter (melted)

1/2 cup Imperial Brown Sugar (packed)

1 cup half and half

1 cup canned pumpkin

4 eggs

1/2 cup cinnamon chips

1/2 cup pecans (optional)

8 cups day old french bread cubes

In a greased crock pot, add the 8 cups of bread cubes, the cinnamon chips and the pecans if that is your kind of thing, if not {you are missing out} you can leave them out.

Mix together the eggs, pumpkin, half and half, brown sugar, butter, vanilla and all the spices and pour over the bread and stir to coat.

Cook on low for 3-4 hours. It is ready when you can insert a knife into the center and it comes out clean.

Serve warm with Vanilla Ice Cream and ENJOY!

What are some of your favorite pumpkin recipes? Remember, sharing is caring!