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!
Crock-Pot 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!
- Stale Bread – Bread pudding is best when made with stale or day-old bread. When bread has dried out a little bit it will absorb the egg based custard better. You can use just about any type of plain bread in this recipe such as French bread, Challah, Brioche, or plain white bread. Use a bread knife to cut the bread into cubes.
- Unsalted Butter – I prefer to use unsalted butter for cooking and baking.
- Eggs – I used large eggs in my recipes.
- Light Brown Sugar – In this recipe I opted to use light brown sugar but for a more richer flavor you can use dark brown sugar instead.
- Granulated Sugar – Plain white sugar is used along with the brown sugar in this recipe for sweetness.
- Light Corn Syrup – Just like a traditional pecan pie, corn syrup is used in the custard to create a bread pudding that has that gooey pecan pie thing going on!
- Pure Vanilla Extract – Always use real vanilla extract and skip the imitation stuff. The real vanilla adds such a depth of flavor to your recipes.
- Kosher Salt – I prefer to use Kosher salt in cooking and baking. Something I picked up many many moons ago from Martha Stewart.
- Ground Cinnamon
- Pecans – In this recipe you will need 1 cup of chopped pecans. Chop the pecans first, then measure them.
- 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.
- 6 Quart Slow Cooker (Or Larger)
- Cutting Board
- Bread Knife
- Mixing Bowls
- Wooden Spoon
- Non-Stick Cooking Spray
- Measuring Cups And Spoons
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
|Dessert Crock-Pot Recipes||Fall Slow Cooker Recipes|
|Winter Slow Cooker Recipes||Pecan Crock-Pot Recipes|
|Bread Pudding Crock-Pot Recipes||6 Quart Slow Cooker Recipes|