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.
Servings 12 servings
Calories 289kcal
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 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 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
Calories: 289kcal | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 216mg | Potassium: 166mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3565IU | Vitamin C: 1.1mg | Calcium: 73mg | Iron: 1.5mg
