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Slow Cooker Pumpkin Pecan Bread Pudding Recipe


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     Slow Cooker Pumpkin Pecan Bread Pudding

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   3 hours

8 cups day old bread cubes
1/2 cup toasted pecans, chopped
1/2 cup cinnamon chips
4 eggs
1 cup canned pumpkin
1 cup half n half
1/2 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 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.

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