The Gunny Sack

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.

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.

 

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

Where is the Slow Cooker Pumpkin Pecan Bread Pudding Recipe? In this post, I will share step-by-step instructions with photos for how to make the bread pudding, as well as answering FAQs about the recipe and showing a video of the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.

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˚F 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˚F 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!

Recipe updated from original post in August 2014

5 from 3 votes
Pumpkin Pecan Bread Pudding
Print
Slow Cooker Pumpkin Pecan Bread Pudding
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

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

Course: Brunch, Dessert
Cuisine: American
Keyword: bread pudding, pumpkin pecan bread pudding
Servings: 12 servings
Calories: 289 kcal
Author: The Gunny Sack
Ingredients
Instructions

  1. 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.

  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.
Recipe 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 Facts
Slow Cooker Pumpkin Pecan Bread Pudding
Amount Per Serving
Calories 289 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 83mg 28%
Sodium 216mg 9%
Potassium 166mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 14g
Protein 6g 12%
Vitamin A 71.3%
Vitamin C 1.3%
Calcium 7.3%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  1. 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

  2. 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

  4. 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

  7. 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?

    Reply

  8. 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!

    Reply

    • 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

      Reply

    • 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

      Reply

      • 👍🏽 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

        Reply

  10. 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! 🙂

    Reply

  12. 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

    Reply

    • 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

      Reply

  14. 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.

    Reply

    • 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

      Reply

  15. 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.

    Reply

  16. 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

    Reply

    • 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.

      Reply

  18. 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!)

    Reply

    • 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….

      Reply

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

    Reply

  20. 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.

    Reply

  21. 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.

    Reply

  22. 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!!!

    Reply

    • 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

      Reply

  24. 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?

    Reply

    • 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.

      Reply

  27. 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.

    Reply

    • 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…

      Reply

      • 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…

        Reply

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