Slow Cooker Pumpkin Spice Bread Pudding

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A Facebook fan submitted a pumpkin spice bread pudding recipe from and asked if there was any way for SkinnyMs. 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.

Slow Cooker Pumpkin Spice Bread Pudding

This bread pudding is not only slimmed-down to include healthy clean ingredients but it tastes phenomenal.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: Universal
Keyword: Gluten-Free, Holiday, Slow Cooker, Vegetarian
Servings: 8 people
Calories: 155kcal
Author: SkinnyMs.


  • Minimum slow cooker size: 4 qt


  • 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


Serving: 1slice | Calories: 155kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Cholesterol: 26mg | Sodium: 162mg | Fiber: 2g | Sugar: 20g
SmartPoints (Freestyle): 7

Click here for the Top 10 Slow Cooker Recipes on SkinnyMs.

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22 Comments on "Slow Cooker Pumpkin Spice Bread Pudding"

  1. Onecheekymonkey  April 4, 2012

    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.

    • skinnyms  April 5, 2012

      That's it…just regular bread. Thanks.

  2. Mary  July 19, 2012

    Sounds Good. What would you think about Fiber Sure powder being added to UP the Fiber?

    • Skinny Ms.  July 20, 2012

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

  3. raydant  October 6, 2012

    Where does find pumpkin purée, since I don't want to make it from scratch?

    • Skinny Ms.  October 7, 2012

      In the canned vegetable section of the grocery store.

  4. Bracco5501  October 7, 2012

    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…

    • Nancy  November 21, 2014

      What a hoot! I got a real giggle out of your comment. I like the way you think!

  5. Jacki  November 18, 2012

    Does anyone know if regular milk (1%) can be substituted for the almond milk??

  6. Gayl  November 20, 2012

    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!

    • Skinny Ms.  November 21, 2012

      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!!!

  7. Lynn  March 7, 2013

    Can this be cooked on high for half the time?

  8. Kimberly  October 4, 2013

    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!

  9. Kimberly  October 4, 2013

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

    • Skinny Ms.  October 5, 2013

      Kimberly, Look at the ingredients…if it has just pumpkin and no sugar, it’s just pumpkin. 🙂

  10. Natasha  October 16, 2013

    Sounds delicious. Think I'm going to dump some raisins in mines

  11. Roberta  March 11, 2016

    Could I use gluten free bread instead of regular bread?

  12. Barbee  November 24, 2016

    I doubled the recipe, how do you know when it’s done?

    • Gale Compton  November 24, 2016

      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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