• Prep Time: 15 minutes
  • Cooking Time: 3 hours
  • Serves: 8 servings

Slow Cooker Pumpkin Pecan Bread Egg Pudding

  • Recipe Submitted by on

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.

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