Crock-pot Pumpkin Butterscotch Bread Pudding

Chef Fred

Crock-pot Butterscotch Bread Pudding

Basic Ingredients

8 cups cubed French bread
1 cup chopped pecans
1 cup butterscotch chips
4 beaten eggs
1 1/2 cups pumpkin purée
1 cup half and half
1 cup brown sugar
1/2 cup melted butter
1 tsp. Vanilla
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
Whip topping or vanilla ice cream

Basic Preparation

Spray a large crock-pot liner with release. Cut French bread into 1″ cubes and place in a large mixing bowl. Next place the beaten eggs, vanilla, half and half, and dry spice in a medium mixing bowl. Stir to combine evenly.

Now, add the pumpkin and continue to mix until all ingredients are evenly combined. Pour the mixture over the cubed bread and add the pecans and butterscotch chips. Using a spatula or your gloved hands , mix until all ingredients are well coated and moist. Pour the mixture into the crock-pot and level.

Set the temperature on low and cook for 3-4 hours, or until an inserted knife pulls out clean.Serve immediately with either whipped topping or vanilla ice cream.

Prep. Time: 20 minutes
Cook Time: 3-4 hours
Servings: 6-8

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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