Slow Cooker Pecan Pie Bread Pudding: Effortless Decadence

Forget slaving over a hot oven – this Slow Cooker Pecan Pie Bread Pudding is the ultimate dessert for busy days and cozy nights. Combining the comforting textures of bread pudding with the rich, nutty flavors of pecan pie, this recipe delivers a decadent treat with minimal effort. Simply toss everything into your slow cooker, set it, and forget it! The result? A warm, gooey, utterly irresistible dessert that will have everyone begging for seconds. This recipe is perfect for holidays, potlucks, or simply a special family treat. Let’s dive in and discover how to make this incredible dessert!

Why Slow Cooker Bread Pudding?

You might be wondering why bread pudding in a slow cooker is such a genius idea. Here are a few compelling reasons:

* **Hands-Off Cooking:** The slow cooker does all the work. No need to constantly monitor the oven, worry about burning, or deal with fluctuating temperatures.
* **Even Cooking:** Slow cookers provide gentle, consistent heat, ensuring that your bread pudding cooks evenly throughout without drying out.
* **Moisture Retention:** The enclosed environment of the slow cooker traps moisture, resulting in an incredibly tender and custardy bread pudding.
* **Perfect for Entertaining:** Make it ahead of time and keep it warm in the slow cooker until you’re ready to serve. It’s a crowd-pleaser that frees you up to enjoy your guests.
* **Convenience:** It’s incredibly convenient, especially during busy holidays when oven space is at a premium.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this slow cooker masterpiece:

* **Bread:** The foundation of our bread pudding. Stale bread works best, as it soaks up the custard more effectively. A loaf of challah, brioche, or French bread is ideal, but even day-old sandwich bread will do in a pinch. You’ll need about 8-10 cups of cubed bread.
* **Pecans:** The star of our pecan pie flavor profile. Use chopped pecans, either raw or toasted. Toasted pecans add a deeper, richer flavor, but raw pecans will also work well and toast during the cooking process. You’ll need about 1-1.5 cups.
* **Eggs:** Essential for binding the custard and giving the bread pudding its structure. You’ll need 6 large eggs.
* **Milk:** Provides the liquid base for the custard. Whole milk will result in a richer, creamier bread pudding, but 2% milk can also be used. Use about 2 cups.
* **Heavy Cream:** Adds richness and decadence to the custard. A half cup is all you need to elevate the flavor and texture.
* **Brown Sugar:** Contributes to the caramel-like flavor and sweetness. Use packed light or dark brown sugar; dark brown sugar will give a more intense molasses flavor. You’ll need about ¾ cup.
* **Granulated Sugar:** Adds sweetness and balances the flavors. You’ll need about ¼ cup.
* **Butter:** Provides richness, flavor, and helps create a tender texture. Melted butter is incorporated into the custard. Use about ½ cup (1 stick).
* **Vanilla Extract:** Enhances the overall flavor and adds a touch of warmth. A teaspoon is all you need.
* **Bourbon (Optional):** A splash of bourbon adds a sophisticated depth of flavor that complements the pecan pie flavors beautifully. Use about 2 tablespoons if desired.
* **Salt:** A pinch of salt balances the sweetness and enhances the other flavors. Use about ¼ teaspoon.
* **Cinnamon:** Adds warmth and spice. Use about ½ teaspoon.
* **Nutmeg:** A hint of nutmeg complements the cinnamon and adds a cozy aroma. Use about ¼ teaspoon.
* **Maple Syrup (Optional):** For drizzling over the finished bread pudding for added sweetness and flavor.

Equipment Needed

* **Slow Cooker:** A 6-quart or larger slow cooker is ideal.
* **Large Bowl:** For mixing the custard.
* **Whisk:** For blending the custard ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Knife and Cutting Board:** For cubing the bread.
* **Optional:** Parchment paper, for lining the slow cooker (makes cleanup easier).

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create your slow cooker pecan pie bread pudding:

**Step 1: Prepare the Bread**

1. Cut the bread into 1-inch cubes. If the bread is very fresh, you can dry it out slightly by spreading the cubes on a baking sheet and toasting them in a low oven (200°F/95°C) for about 15-20 minutes, or by leaving them out overnight.

**Step 2: Prepare the Pecans (Optional)**

1. If using raw pecans, toast them in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, until they are fragrant and slightly browned. Alternatively, you can toast them in a 350°F (175°C) oven for about 8-10 minutes.
2. Let them cool slightly before incorporating.

**Step 3: Make the Custard**

1. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, melted butter, vanilla extract, bourbon (if using), salt, cinnamon, and nutmeg until well combined and smooth.

**Step 4: Assemble the Bread Pudding**

1. Place the bread cubes in the slow cooker. If desired, line the slow cooker with parchment paper, leaving an overhang to make it easier to lift the bread pudding out later.
2. Sprinkle the chopped pecans evenly over the bread cubes.
3. Pour the custard mixture over the bread and pecans, making sure to saturate all the bread cubes. Gently press down on the bread to help it absorb the custard.

**Step 5: Cook in the Slow Cooker**

1. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The bread pudding is done when the custard is set and the top is lightly browned. A knife inserted into the center should come out relatively clean (a little custard is okay).
2. Cooking times can vary depending on your slow cooker, so check for doneness periodically.

**Step 6: Cool and Serve**

1. Once the bread pudding is cooked, turn off the slow cooker and let it cool for about 30 minutes before serving. This allows the custard to set further and makes it easier to slice.
2. If you lined the slow cooker with parchment paper, lift the bread pudding out using the overhang. Otherwise, slice it directly from the slow cooker.
3. Serve warm, drizzled with maple syrup (optional), whipped cream, or a scoop of vanilla ice cream. A dusting of powdered sugar adds a beautiful finishing touch.

Tips for Success

* **Use Stale Bread:** Stale bread absorbs the custard better and prevents the bread pudding from becoming soggy.
* **Don’t Overcook:** Overcooked bread pudding can become dry and rubbery. Check for doneness periodically and adjust the cooking time as needed.
* **Customize the Flavors:** Feel free to experiment with different flavors and additions. Consider adding chocolate chips, dried cranberries, raisins, or different types of nuts.
* **Soak the Bread Well:** Make sure all the bread cubes are thoroughly saturated with the custard mixture. This will ensure a moist and custardy bread pudding.
* **Check for Doneness:** Use a knife to check for doneness. If the knife comes out clean, the bread pudding is ready. If it comes out with a lot of liquid custard, continue cooking for a bit longer.
* **Let it Cool Slightly:** Cooling the bread pudding slightly before serving allows the custard to set further and makes it easier to slice.

Variations and Add-Ins

Want to put your own spin on this classic dessert? Here are some delicious variations and add-ins to try:

* **Chocolate Pecan Pie Bread Pudding:** Add ½ cup of chocolate chips (milk, dark, or semi-sweet) to the bread pudding mixture.
* **Caramel Pecan Pie Bread Pudding:** Drizzle caramel sauce over the bread pudding before cooking, or mix caramel bits into the bread pudding mixture.
* **Apple Pecan Pie Bread Pudding:** Add 1-2 cups of diced apples to the bread pudding mixture. A sprinkle of apple pie spice would also be a great addition.
* **Cranberry Pecan Pie Bread Pudding:** Add ½ cup of dried cranberries to the bread pudding mixture. This is a perfect variation for Thanksgiving or Christmas.
* **Bourbon Pecan Pie Bread Pudding with Chocolate Chips:** Combine the bourbon option with ½ cup of chocolate chips for an extra decadent treat.
* **Pumpkin Spice Pecan Pie Bread Pudding:** Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the custard mixture.
* **Coconut Pecan Pie Bread Pudding:** Add ½ cup of shredded coconut to the bread pudding mixture for a tropical twist.

Serving Suggestions

This slow cooker pecan pie bread pudding is delicious on its own, but here are some serving suggestions to elevate the experience:

* **Whipped Cream:** A dollop of freshly whipped cream adds a light and airy contrast to the rich bread pudding.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream complements the warm, nutty flavors of the bread pudding.
* **Maple Syrup:** Drizzle maple syrup over the bread pudding for added sweetness and flavor.
* **Caramel Sauce:** A drizzle of caramel sauce adds a decadent touch.
* **Powdered Sugar:** A dusting of powdered sugar adds a beautiful finishing touch.
* **Fresh Berries:** Serve with fresh berries, such as raspberries or strawberries, for a pop of color and freshness.
* **Coffee or Tea:** Pair with a cup of coffee or tea for a cozy and comforting treat.

Make-Ahead Tips

This slow cooker pecan pie bread pudding is a great make-ahead dessert. You can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. When you’re ready to cook it, simply place it in the slow cooker and follow the cooking instructions. You may need to add a little extra cooking time if the bread pudding is cold from the refrigerator.

Storage Instructions

* **Refrigerate:** Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** To reheat, you can microwave individual portions for about 30-60 seconds, or bake the entire bread pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

Recipe Card

**Slow Cooker Pecan Pie Bread Pudding**

**Yields:** 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 4-6 hours on low, 2-3 hours on high

**Ingredients:**

* 8-10 cups cubed stale bread (challah, brioche, or French bread)
* 1-1.5 cups chopped pecans
* 6 large eggs
* 2 cups milk
* ½ cup heavy cream
* ¾ cup packed brown sugar
* ¼ cup granulated sugar
* ½ cup (1 stick) melted butter
* 1 teaspoon vanilla extract
* 2 tablespoons bourbon (optional)
* ¼ teaspoon salt
* ½ teaspoon cinnamon
* ¼ teaspoon nutmeg
* Maple syrup (optional, for drizzling)

**Instructions:**

1. Prepare the bread: Cut the bread into 1-inch cubes. Dry out slightly if fresh.
2. Toast pecans (optional): Toast in a dry skillet or oven until fragrant and lightly browned.
3. Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, melted butter, vanilla extract, bourbon (if using), salt, cinnamon, and nutmeg until well combined.
4. Assemble the bread pudding: Place the bread cubes in the slow cooker (line with parchment paper if desired). Sprinkle the chopped pecans evenly over the bread. Pour the custard mixture over the bread and pecans, making sure to saturate all the bread cubes.
5. Cook in the slow cooker: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the custard is set and the top is lightly browned. Check for doneness periodically.
6. Cool and serve: Turn off the slow cooker and let cool for about 30 minutes before serving. Slice and serve warm, drizzled with maple syrup (optional), whipped cream, or a scoop of vanilla ice cream.

Enjoy!

This slow cooker pecan pie bread pudding is a delightful dessert that’s perfect for any occasion. With its ease of preparation and decadent flavor, it’s sure to become a new family favorite. So, gather your ingredients, fire up your slow cooker, and get ready to indulge in a truly unforgettable treat!