Slow Cooker Pumpkin Pecan Bread Pudding

Pumpkin Pecan Bread Pudding

I am excited to report that it finally cooled off for a couple of days! Yesterday I had to grab a sweatshirt when I went to sit on the front porch to drink my morning coffee. It’s the perfect weather for baking. So, I put some bars in the oven and put a dessert in one Crock Pot and ribs in another Crock Pot! Vanessa had friends at our house and I overheard one of them exclaiming how good it smelled every time they walked into the house from outside. First, I’m going to share the pumpkin dessert recipe for slow cooker pumpkin pecan bread pudding that is perfect for fall.

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Slow Cooker Bread Pudding

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 CrockPot (I used my 3.5-4 quart CrockPot but an 8-quart CrockPot will work too) along with cinnamon chips and chopped pecans.

Crock Pot Bread Pudding

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.

Crock Pot Dessert Recipe

Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

Slow Cooker Dessert Recipe

I brought this slow cooker pumpkin pecan bread pudding to a corn roast! We ate it while it was still hot and topped it with vanilla ice cream and warm caramel ice cream topping.

Slow Cooker Pumpkin Pecan Bread Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • 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
  1. 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.
  2. 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.
  3. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
  4. 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.

Recipe adapted from Taste of Home

Here are a few more Crock Pot Recipes to try:

Slow Cooker Pumpkin Cobbler

Slow Cooker Pumpkin Cobbler

Slow Cooker Lasagna Rolls

Slow Cooker Lasagna Rolls

Slow Cooker Honey Sesame Chicken Recipe

Slow Cooker Honey Sesame Chicken

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Comments

  1. Mrs. D says

    I made this for a work potluck and doubled the recipe … I cannot tell if it’s finished cooking, though. The knife comes out clean (but moist), but there seems to be liquid bubbling around the edges … any thoughts?

  2. Amber says

    I’d like to make this for my husband’s thanksgiving potluck at work. Starts at 12, and he would be bringing the slow cooker into the office. Question in terms of timing: can I have it cooked by the time he leaves the house, so when he gets in the office at 9 he can plug back in on “warm” setting for three hours? Or would it dry out too much? Any logistics input would be great. Thank you!

    • says

      Hi Amber! It would depend on your slow cooker. How intense is the “warm” setting? It should be fine since the condensation collects on the cover and keeps the moisture in the slow cooker. Plus, they will be adding caramel sauce and ice cream, right? 😉 Best of luck and Happy Thanksgiving! ~Tonia

    • says

      Hi Kristen! I’ve never tried making it with pumpkin pie mix. Pumpkin pie mix has sweeteners and spices already added to it to make it easier to make a pumpkin pie. It might make this dessert too sweet and the texture might be off as well. Best of luck! ~Tonia

  3. Dorothy Dunton says

    Hi Tonia! You just said some of my favorite words – pumpkin, pecans and bread pudding! This is going on my Thanksgiving menu and I will definitely be secreting any leftovers for midnight snacks and breakfast! 🙂

  4. Marion says

    I’m making this right now. Looking at the pictures (pumpkin bread pudding), is that with or without lid on crockpot? It looks like without but I want to make sure….Thanks

    • Tonia says

      Hi Diana – Cinnamon chips are like chocolate chips but are cinnamon flavored. The ones I used are sold by Hershey’s and are available at the grocery store and on Amazon: http://amzn.to/1JNxXXD (affiliate link). Best of luck! ~Tonia

  5. Karen Hobson says

    I plan to make this desert. I have a 6-qt. crock pot. How long would I need to bake it in the crock? Would it all fit in a 6-qt crock if I doubled the recipe? Thanks.

    • Tonia says

      Hi Karen! I’ve made bread pudding in my 6-qt crock pot and I baked it for the same amount of time (3-4 hours on low). I’m not sure if a doubled recipe would fit in the crock pot or how it would affect the baking time. Best of luck! ~Tonia

  6. Kim says

    I am trying this for breakfast tomorrow morning…yes, breakfast. I am substituting the butter for 1/4 cup of unsweetened applesauce. I will let you know how it turns out. Thanks.

  7. Faith says

    Tonya, please let me know what cinnamon chips are to put in this pumpkin bread pudding recipe. I want to try it with all my leftover pumpkin that I pureed from pumpkins that we raised but sure don’t know hat cinnamon chip are.. Thank, Faith

    • Tonia says

      Merry Christmas to you too! Yes, I think that it can be baked instead but I’m not sure if the liquids would need to be adjusted and what the bake time would be.

  8. Lauren says

    Making this tonight. It’s cooking now 🙂 I wanted to add that I found “Pumpkin Spice” flavored Nestle Toll House chips at Target. (It is labeled as Pumpkin flavored morsels with Cinnamon and Spices)…we’ll see how they work out. My backup plan was going to be white chocolate chips. Thanks for the recipe. I had leftover pumpkin puree and a bag of bakery bread. This was the perfect way to use them up, (and a good excuse to have dessert, I’m sure!)

    • Barbara Cox says

      thank you for your suggestion…I needed right away for a meeting and couldn’t find the cinn chips…went right to Target and got the pumpkin chips with cinnamon and worked great….

  9. Paula says

    My daughter in law made this for Thanksgiving. It was outstanding! Better served with ice cream rather than whipped cream.

  10. Jody says

    Has anyone put the ingredients together the night before and then turned on crock pot the next day? I want to bring to work for a potluck, but leave very early in the a.m., so like to keep morning ritual to a minimum.

  11. Tasha says

    Do you think the recipe would work substituting butterscotch chips for cinnamon and adding cinnamon? Cant find the chipsand the recipe above is tortilla cinnamon chips.

  12. Melissa says

    I tried this tonight (I had to make adjustments for what I had on hand… French bread, used pumpkinegg nog instead of 1\2 & 1\2, candied pecans, and made a glaze with the pumpkin egg nog and confectioners sugar) I’m bringing this to all holiday parties this year, thank you so much!!!

    • Tonia says

      Hi Mary,
      I think I had a large size can because I used the pumpkin for multiple recipes. You only need one cup of pumpkin for this recipe. Enjoy!
      ~Tonia

  13. Maggie says

    This looks amazing! I have never heard of cinnamon chips though…I Googled it and found some Hershey’s cinnamon chips (shaped like chocolate chips), but not sure if there is also chocolate in them. Is that what you used?

    • The Gay Mennoite says

      Pumpkin bread is a quick bread. It would fall apart and dissolve… you want a yeast bread such as Challah, Italian or Franch. Also, try 2 things: 1) fresh grating the nutmeg and grinding the dried whole ginger and whole cloves in a spice (coffee) grinder first. Pre-gound spices lose flavor too quickly and 2) toast the spices with the pumpkin puree in a nonstick skillet before mixing into the wet ingredients.

  14. Lori says

    I have never seen cinnamon chips in our grocery stores here in Nova Scotia, Canada.. Can I substute with regular cinnamon and how much?

    Thanks, going to try this soon. It looks delish.

    • Barbara Cox says

      Tanya, I need this for Sunday, I have been to 5 stores in the Sat. Traffic looking for Cinnamon Chips…they do not exist in my area at this time…and no time to get from Amazon….several people have mentioned this and you have failed to give an alternative suggestion to the recipe. I am really, really in need of what could be used in place of these chips….please offer an idea I have to fix this by noon tomorrow for a meeting……thanks..very grateful for your wonderful recipes…

      • Barbara Cox says

        disregard request….took the suggestion of one of your fans and went to Target for the Pumpkin/cinnamon flavored chips….worked fine…thanks for your time in reading my request…

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