• 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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?