This Crock Pot recipe for Slow Cooker Pumpkin Pecan Bread Pudding is a delicious fall recipe idea. Add it to your list of favorite pumpkin dessert recipes!
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 crockpot 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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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.
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.
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.
Recipe updated from original post in August 2014
- 8 cups day old bread cubes
- 1/2 cup toasted pecans chopped
- 1/2 cup cinnamon chips
- 4 eggs
- 1 cup canned pumpkin
- 1 cup half n half
- 1/2 cup brown sugar packed
- 1/2 cup butter melted
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Vanilla ice cream optional
- Caramel ice cream topping optional
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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.
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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.
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Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
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Serve warm topped it with vanilla ice cream and caramel ice cream topping.
Recipe adapted from Taste of Home
Here are a few more Crock Pot Recipes to try:
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking!
I made this last night, put it in the refrigerator, and finished it this morning, and it was a HUGE hit. It wasn’t soggy or dry. It was perfect.
I mildly adjusted the recipe for two reasons: 1) Albertsons didn’t have cinnamon chips and 2) I prefer not to use artificial ingredients.
So instead of using cinnamon chips, I used soft butter, cinnamon, honey, and brown sugar. It. Was. Amazing. (And super easy)
How much of each ingredient did you use for the cinnamon chip substitute? I am vegan and pretty sure that those chips are not… even if I could find them! I have to say that it turned out fairly well, even without the chips. I used two equivalents of vegan egg (Follow Your Heart) and 4oz pureed tofu for the eggs… not bad! I’ll have to kick up the spices, though, if I am to serve this for our Thanksgiving.
Do you melt the cinnamon chips before putting them in the crock pot?
Hi Jason,
No, just sprinkle them in. They will melt while the bread pudding is cooking. Enjoy!
~Tonia
So I’m cooking it overnight as I have to work in the morning so I wouldn’t have time tomorrow and then I would just warm it in the afternoon. I hope it will work! Wish me luck…
Can we get a written recipe for the Pumpkin bread pudding? It looks wonderful thanks
Hi Donna! You can find the written recipe here: https://www.thegunnysack.com/easyrecipe-print/8196-0/
How much bread should I buy for 8 cups? Let me know! Looks AWESOME!
I think I used about 1/2 of a loaf of Italian bread. Best of luck! ~Tonia
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?
Sorry! I’ve been away from the computer for family reasons. I hope it all worked out! ~Tonia
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!
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
Hi Tonia! This looks amazing! is it possible to use canned pumpkin pie mix?
Thanks!!
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
My pumpkin that I get in a can for pumpkin pie has only pumpkin in it, no other ingredients
👍🏽 This sound nice, but sound like it could be arranged with Kentucky Bourbon or Brandy sauce used in other bread pudding, substitute raisins instead of Pecan
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! 🙂
Hey Dorothy, I hear ya! This would be a delicious breakfast with some maple syrup on top. Thanks!
I have some pumpkin bread in freezer could i use it and not add the pumpkin???
You need the pumpkin puree for the moisture. ~Tonia
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
Yes, cook it with the lid on! I’ve updated the blog post just in case others are wondering! Thanks, Marion!
would like to know on your slow cooker Pumpkin Pecan bread pudding you have cinnamon chips what and where do you get them
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
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.
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
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.
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
They are just like chocolate chips but instead they are cinnamon flavored. Here is a link to the Hershey’s brand ones that I used for this recipe http://www.hersheysstore.com/product/hersheys-cinnamon-baking-chips
Merry Christmas! Do you think this can be baked rather than slow cooked? Thanks! 🙂
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.
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!)
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….
My daughter in law made this for Thanksgiving. It was outstanding! Better served with ice cream rather than whipped cream.
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.
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.
It would change the flavor but I think that would be delicious!
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!!!
Wonderful! The pumpkin eggnog sounds like the perfect addition!
What size can of pumpkin did you use? 15 oz or larger?
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
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?
Thanks Maggie! Yes, those are the ones I used, no they don’t have chocolate in them. Enjoy! ~Tonia
Could you use pumpkin bread? And how about homemade Carmel sauce…..kinda like a lava cake?
I’ve never tried either one but they both sound amazing! Let me know if you try it! ~Tonia
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.
I’ve never tried a dessert in a slow cooker. . can’t wait to try this!!! love and pinned!!!
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.
That’s too bad! I’m not sure but I did find a recipe for DIY Cinnamon Chips here: http://www.brighteyedbaker.com/2012/03/04/diy-cinnamon-chips/
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…
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…
Loving the idea of using a slow cooker for this bread pudding! I bet it tasted amazing.. saving the recipe to recreate. Thanks for the idea Tonia.
Thank Thalia!
This is AMAZING Tonia!! Pinned!
Thanks so much Dorothy!
This looks absolutely amazing, Tonia! I’m not sure I’ve ever made dessert in the crock pot but I NEED to try this one!
Thanks Cathy! You’ll have to give crock pot desserts a try!
Yay for hooded sweatshirts! And Crock pots and pumpkin and everything fall for that matter. This looks amazing. I’m sure I would be exclaiming how good everything smelled right along with those girls!
For sure!! I’m sitting on my porch right now with a hoodie and a blanket…love it!
Oh my word Tonia, this is like the trifecta of favorite desserts for me – GOTTA try this!!
It really is a great combination, isn’t it! Thanks Kelly!
I love that you made this bread pudding in a slow cooker. Bread pudding always reminds me of my grandma, but she didn’t ever make a pumpkin version. Pinning this for the autumn days just around the corner!
I haven’t made very many slow cooker desserts yet, but I want to try making more! Thanks Heather!