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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!


200gr bread, stale, crustless and in cubes (weighed after prep)

260gr/240ml pumpkin or butternut squash puree

200ml evaporated milk (not sweetened condensed milk)

100gr sugar, white

2 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ginger

1/8 tsp allspice

1/8 tsp cloves

Show me more ideas and suggestions

The easiest thing in the world is to cook butternut squash the slow cooker. Just put it in whole (no peeling, no poking, nothing), close the lid and cook on low for about 8 hours or until a knife slides easily through the thickest part. Let cool, cut in half, spoon seeds out and discard, and then spoon the flesh out too. Mash flesh with a fork and there you go. Puree is ready. I've been doing this for ages, and I always make some for Westley as he loves it!

Step 1

Pop the bread in your slow cooker insert.

Step 2

In a bowl beat the pumpkin puree, milk, sugar, eggs and spices till incorporated. Pour the mixture over the bread in the slow cooker. Mix well so all the pieces are well coated. Rearrange the top bits so they are sort of level, and press down gently with the back of a spoon to slightly flatten the surface. It’s no biggie if it’s not entirely flat.

Step 3

Cook on low for 2 to 2 ½ hours or until a knife comes out clean from the centre. Mine took 2 hours and 20 minutes, but don’t forget slow cookers can vary in temperature.

I have two more slow cooker bread puds! Check out the chocolate one and the Monte Christo style one. Delish if I may say so myself.

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So, what do you think? Leave me a comment!

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