Side Pannel
Slow Cooker Pumpkin Pecan Bread Egg Pudding
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Serves: 8 servings
Slow Cooker Pumpkin Pecan Bread Egg Pudding
- Recipe Submitted by Whoopie on 11/09/2014
Category: Dinner Party, Gifts, Holiday, Eggs, Pudding & Mousses
Ingredients List
- 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 tsp vanilla
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- â…› tsp ground cloves
- Vanilla ice cream, optional
- Caramel ice cream topping, optional
Directions
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. Put the cubed bread into a greased Crock Pot (3.5 - 4 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.
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.
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.
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.
Tweet