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: Bread
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: Crockpot
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: Pumpkin Mixture
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: Cook
Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean.
Step Five: Ice Cream
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°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.
More Bread Pudding
- Slow Cooker Blueberry Bread Pudding
- Crockpot Apple Walnut Bread Pudding
- Slow Cooker Chocolate Turtle Bread Pudding
Slow Cooker Pumpkin Pecan Bread Pudding
Video
Equipment
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.
Elizabeth says
Can you just use pumpkin pie spice and if so how much ?
Tonia Larson says
Hello Elizabeth,
Yes, you can use 2 1/2 teaspoons of pumpkin pie spice.
Warmly,
Tonia
Tamara says
Hi – I have somewhat stale apple cider donuts in freezer. Was thinking about using a bread pudding recipe for slow cooker to use them up, Any theories on using slow cooker or adapting ingredients to make a good dessert, rather than a big mess? Thanks for your thoughts!!
Tonia Larson says
Hi Tamara,
Interesting idea! I’ve never tried making bread pudding with donuts. It should work though. I’d cut the donuts unto “cubes” or rather wedges in this case. The only thing I’m not sure about is the amount of liquid to donuts pieces. But it is too moist after cooking in the Crockpot, you can finish baking it in the oven uncovered. Crockpot says that their inserts without the lid are oven safe up to 400˚F (https://www.crock-pot.com/on/demandware.store/Sites-crockpot-Site/default/Support-Show?cfid=help-and-how-to-use-oven-and-microwave-safety-faq). Or transfer it to baking dish to finish baking it.
Best of luck,
~Tonia
Andrea says
Do I have to toast the pecans?
Tonia says
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/
Jessica says
Can this be cooked on high for 2 hours instead of low for 4?
Tonia says
I’ve never tried cooking it on high.