Slow Cooker Pumpkin Pie Bread Pudding
Delicious, pumpkin flavoured bread pudding with the gorgeous aromas of pumpkin pie spices. A dump-everything-in-the-slow-cooker recipe!
Ok, I have a confession. I actually used butternut squash for this. I had made some puree a while ago, and it was sitting in the freezer waiting to be eaten up. But it’s almost the same thing, isn’t it? To be honest I find I like butternut more. Plus, the shape is better for my oval slow cooker! (more about that in “show me”). Anyway, you can use whichever you prefer, or whichever is easiest to get your hands on. Tinned pumpkin puree would be the easiest of course, but then again, cooking your butternut squash in the slow cooker is an absolute no brainer (again, see below in “Show me”).
So what more can I say about this bread pudding? It’s delicious, it’s seasonal, and it uses that leftover loaf you have no idea what to do with. I say go for it asap, and enjoy it warm with vanilla ice-cream, or whipped cream, or maybe custard. Oooh…
In other news, I have managed to welcome December completely and utterly unprepared. I have no Christmas posts ready, and I haven’t even got any ideas on what to make. And (of course) I’ve just landed quite a big project, which is going to take up quite a bit of time. So I’ll be running around like a headless chicken this month. Why haven’t I learnt yet? Christmas posts should be started early November! Maybe next year…
So, here’s an autumnal recipe for you. And can I just mention in my defence that it was 23 degrees Celsius here up until a few days ago. You’re lucky I’m not posting another zucchini or tomato recipe today!
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