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    Home » Dessert » Pumpkin » Slow Cooker Pumpkin Pecan Bread Pudding

    Slow Cooker Pumpkin Pecan Bread Pudding

    Published: Sep 22, 2016 · Modified: Apr 24, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread and can be served for brunch or dessert.

    dish of slow cooker pumpkin pecan bread pudding with vanilla ice cream and caramel sauce on top

    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 pumpkin 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.

    How To Make Slow Cooker Pumpkin Pecan Bread Pudding

    sliced loaf of French bread on a cutting board for slow cooker pumpkin pecan bread pudding

    Step One:

    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.

    ingredients for pumpkin pecan bread pudding in a slow cooker

    Step Two:

    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 the cinnamon chips and chopped pecans.

    egg and pumpkin mixture poured over bread cubes in slow cooker

    Step Three:

    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.

    fully cooked crockpot pumpkin pecan bread pudding

    Step Four:

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

    slow cooker pumpkin pecan bread pudding with ice cream and caramel sauce

    Step Five:

    Spoon warm pumpkin pecan bread pudding into dishes and top with vanilla ice cream and caramel sauce.

    serving of slow cooker pumpkin pecan bread pudding topped with vanilla ice cream and caramel

    Slow Cooker Pumpkin Pecan Bread Pudding FAQs

    1. What are cinnamon chips and where can I buy them?

    Cinnamon chips are like chocolate chips but they are cinnamon flavored instead. The ones I use are made by Hershey’s and can be found in grocery stores or buy them online here.

    2. Can you suggest something to use in place of the cinnamon chips? You can use pumpkin spice chips (usually only available in the fall), caramel chips, chocolate chips, or leave them out.

    3. Would pumpkin bread work in place of the French bread? No, you need a sturdier bread like French bread, baguettes, brioche, or challah.

    4. How can I make this in the oven instead of a slow cooker? Let the bread soak up the egg/pumpkin mixture. Spread in a 9×13 pan and bake at 350° for 50-60 minutes.

    5. What should I do if I don’t have day old bread for bread pudding? If you do not have day-old bread, cut bread into cubes and bake them at 325° for about 5 minutes on an ungreased baking sheet.

    Love Bread Pudding? Try these bread pudding recipes next:

    Slow Cooker Blueberry Bread Pudding:

     This slow cooker blueberry bread pudding recipe with lemon sauce is a delicious dessert and so easy to make!

    Slow Cooker Apple Walnut Bread Pudding: Make this Slow Cooker Apple Walnut Bread Pudding recipe for dessert or for holiday brunch. This CrockPot recipe with baked apples will make everyone happy!

    Slow Cooker Chocolate Turtle Bread Pudding: Slow Cooker Chocolate Turtle Bread Pudding is a warm, comforting dessert with chocolate, caramel, and pecans. It’s a crockpot recipe that everyone will love!

    Pumpkin Pecan Bread Pudding

    Slow Cooker Pumpkin Pecan Bread Pudding

    This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread and can be served for brunch or dessert.
    4.48 from 70 votes
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    Prep Time: 15 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 15 minutes minutes
    Servings: 12 servings
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    Equipment

    Connectable Crock-Pot

    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 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • Vanilla ice cream optional
    • Caramel ice cream topping optional

    Instructions

    • Cut slices of day-old bread into cubes. 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.

    Video

    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.

    Nutrition

    Serving: 1grams | Calories: 289kcal | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 216mg | Fiber: 1g | Sugar: 14g
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

    More Pumpkin

    • pumpkin oreo balls with pretzel stems and green leaves.
      Pumpkin Oreo Balls
    • pumpkin chocolate chips cookies cooling on a wire rack
      Pumpkin Chocolate Chip Cookies Recipe
    • pumpkin cheesecake slice close up
      Pumpkin Cheesecake
    • inside of a pumpkin cookie with cream cheese frosting
      Pumpkin Cookie Recipe

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. KgMbPIPU says

      December 8, 2022 at 11:50 pm

      5 stars
      1

      Reply
    2. KgMbPIPU says

      December 8, 2022 at 10:52 pm

      5 stars
      1

      Reply
    3. KgMbPIPU says

      December 8, 2022 at 10:30 pm

      5 stars
      1

      Reply
    4. Andrea says

      November 3, 2022 at 4:15 pm

      Do I have to toast the pecans?

      Reply
      • Tonia says

        November 3, 2022 at 9:04 pm

        No, but toasting them adds more flavor. If you do decide to toast them here is my recipe: https://www.thegunnysack.com/how-to-toast-pecans/

        Reply
    5. Jessica says

      November 21, 2021 at 1:02 pm

      Can this be cooked on high for 2 hours instead of low for 4?

      Reply
      • Tonia says

        November 22, 2021 at 10:19 am

        I’ve never tried cooking it on high.

        Reply
    6. Jim says

      September 24, 2020 at 2:23 pm

      Would your recipe work if I used crunchy pumpkin biscotti instead of stale bread? Biscotti are meant to be dunked in coffee, so I assume they would be good at absorbing the liquid in your recipe.

      Reply
    7. Grandma Browning says

      May 9, 2020 at 6:18 pm

      I taught microwave cooking classes looong ago when they first became affordable. The basics remain the same. Use your cooking skills to experiment. You can do it!
      You may want stale bread for many types of recipes, but your bread is fresh. You may not want to heat the oven/kitchen to dry out fresher bread. Try this next time.

      Lay slices of bread in a single layer on a microwave safe plate. Microwave it for 30 seconds and let it cool. If it is still too soft turn it over and microwave it for an additional 30 seconds.
      If you are not comfortable drying it for that long, use the 30 second button, but open the door after 15 seconds and check on it!

      Reply
    8. ZANNA NELSON BREWER says

      November 26, 2019 at 10:07 am

      5 stars
      Great Recipe! I made this last year for Thanksgiving & it was requested again for this year, by my pickest dessert eater!!!

      Reply
    9. ZANNA NELSON BREWER says

      November 26, 2019 at 10:07 am

      5 stars
      Great Recipe! I made this last year for Thanksgiving & it was requested again for this year, by my pickest dessert eater!!!

      Reply
    10. Betsy says

      November 23, 2019 at 4:16 pm

      Can you cook in the oven?

      Reply
      • Tonia says

        November 24, 2019 at 9:23 pm

        Hi Betsy,
        Yes, you can bake it in the oven at 350˚F for 35-45 minutes, or until set.
        ~Tonia

        Reply
    11. Taylor says

      November 23, 2019 at 2:20 pm

      Hey Tonia, this looks sooo good. I have to work Thanksgiving but am planning on doing a big Black Friday dinner instead. I’ll likely do my shopping Sunday and will freeze my bread as you did. Did you thaw it first? Any tips on keeping that extra moisture from making it soggy? Thanks!

      Reply
      • Tonia says

        November 23, 2019 at 2:38 pm

        Hi Taylor,
        Sorry, you have to work Thanksgiving but it sounds like you’ve come up with a great solution! Let the bread sit out at room temperature until you can cut it. Don’t worry about thawing it all the way before putting it in the slow cooker. Since bread pudding is by nature “soggy”, I wouldn’t be too concerned about the moisture. That being said you can add less liquid if you are worried or you can pop it in the oven for a bit before serving to crisp it up.
        Happy Thanksgiving!
        ~Tonia

        Reply
    12. Sue S says

      November 16, 2019 at 8:43 pm

      5 stars
      Had relatives over for brunch. This was a killer recipe. Planning on making it again for Thanksgiving.

      Reply
      • Tonia says

        November 18, 2019 at 10:19 am

        Fantastic! Thanks for stopping back to let me know!

        Reply
    13. Sue S says

      November 16, 2019 at 8:43 pm

      5 stars
      Had relatives over for brunch. This was a killer recipe. Planning on making it again for Thanksgiving.

      Reply
    14. Paula says

      November 3, 2019 at 8:23 pm

      5 stars
      how would it work if I doubled this recipe? I have a large crock pot and cooking for a party. Would I increase the cooking time?

      Reply
      • Tonia says

        November 4, 2019 at 2:19 pm

        Hi Paula,
        As long as it will fit in your slow cooker, go for it! You might need to increase the cooking time by 30 minutes to an hour.
        Enjoy,
        ~Tonia

        Reply
    15. Paula says

      November 3, 2019 at 8:23 pm

      5 stars
      how would it work if I doubled this recipe? I have a large crock pot and cooking for a party. Would I increase the cooking time?

      Reply
    16. Rose says

      October 24, 2019 at 5:51 am

      How long will this keep in the fridge after its cooked?

      Reply
      • Tonia says

        October 24, 2019 at 10:19 am

        It should be good for 2-3 days in the fridge. Enjoy! ~Tonia

        Reply
    17. Nemo says

      November 23, 2017 at 11:49 am

      5 stars
      The staler the bread, the better! I recommend chopping the bread up and then leaving it out for a day uncovered.
      Made my own cinnamon chips from the link in the previous comments with 2/3 cup brown sugar, 3 tablespoons cinnamon, 2 tablespoons butter, 2 tablespoons honey.
      Also would recommend toasting the spices before adding them to pumpkin puree.

      Reply
    18. Nemo says

      November 23, 2017 at 11:49 am

      5 stars
      The staler the bread, the better! I recommend chopping the bread up and then leaving it out for a day uncovered.
      Made my own cinnamon chips from the link in the previous comments with 2/3 cup brown sugar, 3 tablespoons cinnamon, 2 tablespoons butter, 2 tablespoons honey.
      Also would recommend toasting the spices before adding them to pumpkin puree.

      Reply
    19. Em says

      November 24, 2016 at 10:33 pm

      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)

      Reply
    20. Jason says

      October 11, 2016 at 10:29 pm

      Do you melt the cinnamon chips before putting them in the crock pot?

      Reply
      • Tonia says

        October 12, 2016 at 9:56 am

        Hi Jason,
        No, just sprinkle them in. They will melt while the bread pudding is cooking. Enjoy!
        ~Tonia

        Reply
    21. Keegan Almond says

      October 8, 2016 at 8:25 pm

      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…

      Reply
    22. Donna Edwards says

      September 30, 2016 at 11:03 pm

      Can we get a written recipe for the Pumpkin bread pudding? It looks wonderful thanks

      Reply
      • Tonia says

        October 2, 2016 at 10:18 pm

        Hi Donna! You can find the written recipe here: http://www.thegunnysack.com/easyrecipe-print/8196-0/

        Reply
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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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