THE RECIPE JOURNAL · Dessert
Slow Cooker Recipe: Pecan Pie Bread Pudding
This warm and comforting dessert combines the rich flavors of pecan pie with the soft, custardy texture of bread pudding. It’s an easy slow cooker treat that’s perfect for cozy gatherings or a special family night.
FROM THE KITCHEN • Slow Cooker Recipe: Pecan Pie Bread Pudding
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the brown sugar, pecans, and softened butter together in a small bowl, mashing them with a fork until well combined. Then, toss the bread cubes into a large bowl. In another bowl, whisk together the milk, half-and-half, eggs, sugar, vanilla, and a pinch of salt. Pour this mixture over the bread and let it sit for about 5 to 10 minutes so the bread can soak up all the liquid.
02
Step 2
Spray your slow cooker with some nonstick spray, then add half of the soaked bread mixture to the bottom. Sprinkle half of the pecan mixture on top, then repeat the layers one more time. Give it a little press to help everything settle. Cover the slow cooker and let it cook on Low for about 3 hours, or until a knife inserted in the center comes out clean.
Why you’ll love it
This dessert combines the rich, buttery flavor of pecan pie with the warm, comforting texture of bread pudding. It’s a perfect treat for cozy gatherings or special occasions, offering a sweet and nutty twist that everyone will enjoy.
How to serve
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of powdered sugar can add an extra touch of sweetness and presentation.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the pudding moist and flavorful. For longer storage, freeze portions wrapped tightly and thaw overnight in the fridge before reheating.
