Slow Cooker Pumpkin Spice Bread Pudding

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A delicious, lightened-up version of the holiday favorite

A Facebook fan submitted a pumpkin spice bread pudding recipe from and asked if there was any way for Skinny Ms. to make it “skinny”. No one wants to turn down a challenge, so we gave it a whirl. The results were delish! We also turned it into slow cooker pumpkin pudding, so it is not only healthier, but it is easier and more convenient to make. Slow cooker recipes save everyone time, but still have all the taste you love.

We’ve included the nutrition data from the original recipe at the bottom of the recipe card so you can compare. Big difference! But, keep in mind that this is a dessert and should be treated as such. Slow cooker methods for making something healthier does not always mean you can eat two or three times as much. It just means it saves you some calories, while upping the ante when it comes to nutrition. Sometimes using whole, fresh foods is enough to turn a so-so dish into something special. And, it is always great when you can take a favorite recipe and turn it into something that does your body good.

If you are looking for a dish to take to your next holiday gathering or you are just in the mood for a great autumn comfort food, our slow cooker pumpkin spice bread pudding is a great option.

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Slow Cooker Pumpkin Spice Bread Pudding

This bread pudding is not only slimmed-down to include healthy clean ingredients but it tastes phenomenal.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 8 people
Serving Size 1 slice
Course Dessert
Cuisine Universal
Author SkinnyMs.


  • 1 1/4 cups unsweetened almond milk
  • 3/4 cups pumpkin puree can, no sugar added
  • 1/2 cup honey or coconut palm sugar
  • 1 whole egg
  • 4 egg whites
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground allspice
  • pinch of ground cloves
  • 5 cups whole grain bread cubed


  • Combine everything but the bread in a mixing bowl and whisk until well combined. Place the bread in the slow cooker and pour the pumpkin mixture over the bread.
  • Time: 4-6 hours (Ours cooked in 4 hours, 10 minutes)
  • Temp: Low


Nutrition Data For The ORIGINAL Recipe Serving Size: 1/8 of the entire recipe Serving Size: 1/8 of recipe | Calories: 600 | Total Fat: 16g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 112 mg | Sodium: 1116 mg | Carbohydrates: 95 | Dietary Fiber: 4g | Sugars: 18g | Protein: 20g

Nutrition Information

Serving: 1slice | Calories: 155kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Cholesterol: 26mg | Sodium: 162mg | Fiber: 2g | Sugar: 20g |
SmartPoints (Freestyle): 7
Keywords Gluten-Free, Holiday, Slow Cooker, Vegetarian

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  1. Ohhhh my!  This sounds good!  Is that just sliced bread, cut into cubes?  I will admit, I've never actually HAD bread pudding, but everyone is always talking about it.

    1. Mary, Not sure what Fiber Sure powder is. We prefer to get our fiber and other nutrients from the foods we eat.

  2. Made this today and didn't like–no flavor whatsoever and followed the recipe exactly. However, if you smother it with vanilla ice cream, it makes it passable…

  3. I posted a comment on FB, but didn't get a reply. I have made this before and it is wonderful and am planning on making it for Thanksgiving. I do have a guest attending, however, that is allergic to honey. Would you suggest agave nectar or maple syrup as replacements for the honey? If so, what ratio? Thanks!

    1. Gayl, Sorry about facebook, sometimes we miss comments, although we do our very best to respond to all questions! 🙂 I would suggest maple syrup on a 1:1 ratio. HAPPY THANKSGIVING!!!

  4. I couldn't find anything at the store that said pumpkin puree, but did find something that said "pure pumpkin" – is that the same thing? Thanks for your help!

  5. I couldn't find anything that said pumpkin puree – just pure pumpkin – is that the same thing? Thanks for your help!

    1. Barbee, We use the cake test method, when a fork or knife inserted near the center comes out clean, it’s done. 🙂

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