Easy Slow-Cooker Pecan Pie Bread Pudding

December 23, 2022

  • Prep 15 Min
  • Total 3 hours
  • Servings 10


  • 8 Cups of (Cubed) Stale Bread (French, White, or Brioche are best)
  • 1/4 Cup Unsalted Butter (Melted)
  • 4 Large Eggs
  • 1/4 Cup Milk
  • 1 Cup Light Corn Syrup
  •  Cup Light Brown Sugar
  • ¼ Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1 Cup Chopped Pecans
  • 1/2 cup Raisins (optional)
  • Whipped cream or vanilla  ice cream if desired



  1. Spray 6-quart slow cooker with non-stick cooking spray.
  2. Chop stale bread into 1-inch cubes
  3. Place cubed bread and raisins into the slow cooker. Pour in melted butter and toss.
  4. In a medium bowl, whisk together the milk, eggs, corn syrup, sugar,  cinnamon, vanilla, nutmeg, and salt. Pour the mixture over the bread and raisins. Toss to evenly coat.
  5. Let stand for 5 minutes.
  6. Stir in the pecans. Toss again to make sure the egg mixture is evenly distributed and the bread is coated.
  7. Cover and cook on medium-low heat setting for 2 1/2 to 3 hours or until a knife inserted near the center comes out clean.
  8. Turn the slow cooker to OFF and serve the warm bread pudding with whipped cream or a scoop of vanilla ice cream if desired before serving.