Dessert

Slow Cooker Pumpkin Pecan Bread Pudding Recipe

BySimon Carel October 15, 2025October 15, 2025

Introduction

This Slow Cooker Pumpkin Pecan Bread Pudding is a cozy, comforting dessert perfect for fall gatherings. Loaded with warm spices, pumpkin, and crunchy pecans, it’s easy to prepare and slow-cooks to a rich, custardy perfection.

A white bowl filled with a brown, crumbly dessert that looks like baked pieces of fruit and dough with a slightly sticky texture, topped with a scoop of white ice cream that is melting slightly. The ice cream is drizzled with golden caramel sauce that flows down the sides. The bowl sits on a white plate with a silver spoon next to it, all placed on a white marbled surface. In the background, there is another white bowl with the same dessert blurred out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups day-old bread cubes
½ cup toasted pecans, chopped
½ cup cinnamon chips
4 eggs
1 cup canned pumpkin
1 cup half and half
½ cup brown sugar, packed
½ cup butter, melted
1 tsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
Vanilla ice cream (optional)
Caramel ice cream topping (optional)

Instructions

Step 1: Cut day-old bread into cubes until you have 8 cups. Grease your slow cooker (3.5 to 6-quart size) and place the bread cubes inside along with the cinnamon chips and chopped pecans.
Step 2: In a large bowl, whisk together the eggs, canned pumpkin, half and half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth.
Step 3: Pour the pumpkin mixture over the bread cubes in the slow cooker. Gently stir to ensure all the bread is coated with the custard.
Step 4: Cover the slow cooker and cook on low for 3 to 4 hours, or until a knife inserted into the center comes out clean and the pudding is set.
Step 5: Serve the bread pudding warm, topped with vanilla ice cream and a drizzle of caramel ice cream topping if desired.

Tips & Variations

Use day-old or slightly stale bread for the best texture—it soaks up the custard without becoming mushy.
For a richer pudding, substitute heavy cream for half and half.
Add raisins or dried cranberries for extra sweetness and texture.
Try swapping pecans for walnuts or pecan halves for a different crunch.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overheating to keep it moist and tender.

How to Serve

A white bowl holds a warm dessert with three visible layers: the bottom layer is a chunky, golden-yellow baked apple mixture, topped with a thick, crumbly cinnamon-brown streusel layer that adds texture, and a scoop of white vanilla ice cream sits on top, partially melting. Caramel sauce, golden and glossy, drips down the ice cream onto the streusel. The bowl is placed on a white plate, on a white marbled surface, with a silver spoon lying next to it. In the background, there is a blurred second similar bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

While fresh bread can be used, day-old bread works best as it soaks up the custard without turning soggy, resulting in a better texture for the pudding.

Can I prepare this recipe in a regular oven instead of a slow cooker?

Yes, you can bake the pudding in a preheated oven at 350°F (175°C) for about 45–55 minutes, until the custard is set and the top is golden. Cover with foil if it browns too quickly.