Slow Cooker Pumpkin Pecan Bread Pudding

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.


  • 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


  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.
  5. ....................................

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