This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread and can be served for brunch or dessert.
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
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.
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.
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.
Step Four:
Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
Step Five:
Spoon warm pumpkin pecan bread pudding into dishes and top with vanilla ice cream and caramel sauce.
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!
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.
Ingredients
- 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
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.
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 Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 83mgSodium: 216mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 6g
Jim says
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.
Grandma Browning says
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!
ZANNA NELSON BREWER says
Great Recipe! I made this last year for Thanksgiving & it was requested again for this year, by my pickest dessert eater!!!
Betsy says
Can you cook in the oven?
Tonia says
Hi Betsy,
Yes, you can bake it in the oven at 350˚F for 35-45 minutes, or until set.
~Tonia
Taylor says
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!
Tonia says
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
Sue S says
Had relatives over for brunch. This was a killer recipe. Planning on making it again for Thanksgiving.
Tonia says
Fantastic! Thanks for stopping back to let me know!
Paula says
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?
Tonia says
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
Rose says
How long will this keep in the fridge after its cooked?
Tonia says
It should be good for 2-3 days in the fridge. Enjoy! ~Tonia
Nemo says
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.
Em says
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)
Jason says
Do you melt the cinnamon chips before putting them in the crock pot?
Tonia says
Hi Jason,
No, just sprinkle them in. They will melt while the bread pudding is cooking. Enjoy!
~Tonia