Slow Cooker Pecan Pie Bread Pudding
Slow Cooker Pecan Pie Bread Pudding combines soft bread, creamy custard, brown sugar, and crunchy pecans in one comforting dessert.The custard soaks into the bread, creating a tender texture with a rich, buttery flavor.Brown sugar, cinnamon, and vanilla add warmth and sweetness.Chopped pecans provide a delicious crunch and classic pecan pie flavor.The slow cooker makes preparation simple and keeps the pudding moist.Serve warm with vanilla ice cream, whipped cream, or caramel sauce for an irresistible dessert.
Ingredients
For the Bread Pudding
- 6 cups day-old French bread or brioche, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup chopped pecans
For the Pecan Topping
- ½ cup pecan halves or roughly chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup, optional
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray. This helps prevent the bread pudding from sticking and makes serving easier.
- Cut the day-old bread into approximately 1-inch cubes. Place them in a large mixing bowl.Slightly stale bread is ideal because it absorbs the custard without falling apart. If your bread is fresh, spread the cubes on a baking sheet and dry them in a low-temperature oven until they feel dry on the surface. Allow them to cool before using.
- In a separate bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.Whisk until the eggs are fully incorporated and the sugar begins to dissolve.
- Pour the custard mixture evenly over the bread cubes. Gently toss with a spatula so the bread absorbs the liquid.Let the mixture stand for approximately 10–15 minutes. This allows the custard to soak into the bread and helps create a tender pudding.
- Fold the chopped pecans into the soaked bread mixture. Reserve some pecans for the topping if desired.Spread the mixture evenly inside the prepared slow cooker without pressing it down too firmly.
- In a small bowl, mix the pecan halves, brown sugar, melted butter, and optional maple syrup.Sprinkle the mixture evenly over the bread pudding. This creates a sweet, nutty topping inspired by classic pecan pie.
- Cover the slow cooker with its lid and cook on HIGH for approximately 2½–3½ hours or on LOW for 4–5 hours.Cooking time varies according to the appliance and the depth of the mixture. Start checking toward the earlier end of the range. The edges should be set, and the center should no longer contain liquid custard.Avoid lifting the lid frequently because heat escapes and cooking takes longer.
- Insert a clean knife or food thermometer into the center. The custard should be set rather than liquid, and the center should reach 160°F (71°C) for an egg-based preparation.If necessary, continue cooking in short intervals and check again.The pecans should smell toasted and the bread should feel tender. The top may remain softer than an oven-baked bread pudding.
- Turn off the slow cooker and allow the pudding to rest for 10–15 minutes with the lid slightly ajar. This gives the custard time to settle and makes serving easier.
- Spoon the pudding into individual bowls and finish with vanilla ice cream, whipped cream, or caramel sauce.For extra pecan pie flavor, sprinkle a few toasted pecans over each serving. Enjoy while warm.
Notes
1. Choose sturdy bread: French bread, brioche, or challah works well because these breads absorb custard while maintaining their structure.
2. Use day-old bread: Slightly stale bread generally produces a better texture than very fresh bread.
3. Allow time for soaking: Let the bread absorb the custard before transferring it to the slow cooker.
4. Chop the pecans evenly: Smaller pieces distribute the nutty flavor throughout the pudding, while larger pieces work well for the topping.
5. Grease the slow cooker: This helps prevent sticking around the edges and simplifies cleanup.
6. Avoid overfilling: Leave enough space for the pudding to heat evenly and the custard to set.
7. Check the center: Slow cookers vary, so use doneness rather than time alone to determine when the pudding is ready.
8. Refrigerate leftovers: Cool and refrigerate leftover bread pudding within two hours. Store it covered and consume within 3–4 days.