This recipe for Crock-Pot Pecan Pie Bread Pudding combines the delicious flavors of a pecan pie with the warmth of a homemade bread pudding. A great slow cooker dessert that tastes amazing and everyone will come back for seconds for!
Slow Cooker Pecan Pie Bread Pudding
Nothing says comfort food to me more than a good bread pudding. So I decided to make up a bread pudding that is full of delicious southern pecans. A combination of pecan pie and bread pudding if you will.
This is the perfect recipe to make when you have a loaf of day-old bread that you need to use up. Sometimes I get so excited when I smell the fresh baked bread in the bakery department that I cannot help myself and I buy a couple. Then, a few days later I find myself needing to hurry up and use that bread up before it goes bad.
In this bread pudding recipe I combined the yummy flavors of pecan pie (pecans, brown sugar and corn syrup) for that classic dessert flavor. And chunks or cubes of day-old bread, eggs, vanilla and cinnamon round out the bread pudding flavors.
This would make for a great holiday dessert or just for a day when you are craving something a little sweet and have bread you need to use up!
Products Needed:
- 6 Quart Slow Cooker (Or Larger)
- Cutting Board
- Bread Knife
- Mixing Bowls
- Wooden Spoon
- Whisk
- Non-Stick Cooking Spray
- Measuring Cups And Spoons
Special Diets
More Slow Cooker Bread Pudding Recipes!
- Crock-Pot Peach Bread Pudding
- Slow Cooker Pumpkin Praline Bread Pudding
- Crock-Pot Chocolate Bread Pudding
- Slow Cooker Eggnog & Cranberry Bread Pudding
Crock-Pot Pecan Pie Bread Pudding Recipe
Ingredients
- 7 Cups Stale Bread (Cubed)
- 2 Tablespoons Unsalted Butter (Melted)
- 3 Large Eggs
- ⅓ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Cinnamon
- 1 Cup Chopped Pecans
Instructions
- Add the bread cubes to a large mixing bowl and toss in the melted butter.
- In a medium mixing bowl, whisk together the eggs, brown sugar, granulated sugar, corn syrup, vanilla extract, salt and cinnamon until well mixed.
- Stir in the pecans.
- Mix in the bread cubes and stir until all the bread is coated in the egg mixture.
- Spray a 6 quart or larger slow cooker with non-stick cooking spray.
- Add the bread pudding mixture into the prepared slow cooker.
- Cover and cook on HIGH for 1 to 2 hours or until the bread pudding is set in the middle.
- Turn slow cooker to OFF and spoon warm bread pudding into bowls topping with a scoop of vanilla ice cream if desired before serving.
Nutrition
Yummy!
looks good, going to try it.
Thanks Katie!!! You rock awesome recipe! Please keep it comin! I’ll definitely spread the word! I LOVE ANYTHING PECANS!:)
Thanks again,
Ben from http://www.crockpotking.com
I was wondering if you could use those slow cooker liners instead of the foil? I used them for other recipes and they work great but I have not used them for anything that sticky.
I have not used a liner on a sticky item like this. I am sure it would work, but I wonder how hard it would be to remove it from the bad when it is done.
Can you recommend a substitution for that yucky corn syrup? Otherwise this sounds like a really great recipe.
Hi Dee,
You could try mixing 1 Tbs of flour mixed with 4-5Tbs melted butter, then mixing that into the pudding mixture before the bread cubes are added. This recipe hasn’t been tested using that as a substitute though. If you try it, please let us know how it turns out! Thanks!
I didn’t like how this turned out. It was more like monkey bread than a cohesive bread pudding. My company was very polite and said that it tasted good. One lady wondered if it should have had milk in it. I don’t think I will make it again.