Easy Slow-Cooker Pecan Pie Bread Pudding
December 23, 2022
Prep 15 Min- Total 3 hours
- Servings 10
Ingredients
- 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
- ⅓ 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
Directions
- Spray 6-quart slow cooker with non-stick cooking spray.
- Chop stale bread into 1-inch cubes
- Place cubed bread and raisins into the slow cooker. Pour in melted butter and toss.
- 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.
- Let stand for 5 minutes.
- Stir in the pecans. Toss again to make sure the egg mixture is evenly distributed and the bread is coated.
- 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.
- 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.