Pumpkin Bread Pudding

Prep Time
10 minutes
Cook Time
3 hours


  • 1/2 loaf egg-based bread (such as challah or brioche), cut into cubes
  • 1/2 cup toasted pecans, chopped
  • 4 eggs
  • 1 cup pumpkin filling
  • 1 cup half and half
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • whipped cream (optional)


  1. Place the bread cubes and chopped pecans into the inner pot of your rice cooker.
  2. In a separate mixing bowl, whisk together eggs, pumpkin filling, half and half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger, and cloves. Pour the mixture over the cubed bread. Stir gently to combine.
  3. Close the lid of the rice cooker and select the Slow Cook function. Cook the mixture for about 3 hours or until a toothpick inserted in the center comes out clean.
  4. Once the bread pudding is cooked, serve it warm and topped with whipped cream if desired.