Slow Cooker Pumpkin Pecan Bread Pudding
The Gunny Sack {Cook, Create, Capture: It's All In The Bag...}
The Gunny Sack {Cook, Create, Capture: It's All In The Bag...}
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  • 8 cups day old bread cubes ½ cup toasted pecans, chopped ½ cup cinnamon chips 4 eggs 1 cup canned pumpkin 1 cup half n half ½ cup brown sugar, packed ½ cup butter, melted 1 tsp vanilla ½ tsp cinnamon ½ tsp nutmeg ¼ tsp ground ginger ⅛ tsp ground cloves Vanilla ice cream, optional Caramel ice cream topping, optional Instructions Cut slices of day-old bread into cubes. I had some leftover sliced Italian bread in my freezer that worked great for this. Cut enough bread for 8 cups Put the cubed bread into a greased Crock Pot (3.5 - 4-quart size or 6-quart size) along with cinnamon chips and chopped pecans. Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. Pour over the cubed bread and gently stir to coat. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve warm topped it with vanilla ice cream and caramel ice cream topping. Notes If you do not have day-old bread, cut bread into cubes and bake them at 325 degrees for about 5 minutes on an ungreased baking sheet. 3.4.3177



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