Name: Slow Cooker Pumpkin Pecan Bread Pudding
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
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-n-half; ½ cup packed brown sugar; ½ cup melted butter; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves; Vanilla ice cream (optional, for serving); Caramel sauce (optional, for serving)

Why You’ll Love This Recipe

I like this recipe because it’s simple, comforting, and versatile. The slow cooker does all the work, so I don’t need to watch the oven. The pumpkin custard keeps the bread moist and tender, while the pecans and cinnamon chips give it bursts of flavor and texture. It feels decadent when I top it with ice cream and caramel, but it’s equally delicious on its own for breakfast or brunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I cut day-old bread into cubes until I have about 8 cups, then place them in a greased slow cooker (3.5–4 quart or 6 quart). I add the chopped pecans and cinnamon chips.
In a large bowl, I whisk together the eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth.
I pour the pumpkin mixture evenly over the bread cubes, then gently stir so the bread is coated.
I cover and cook on low for 3–4 hours, until a knife inserted into the center comes out clean.
I serve warm, often topped with vanilla ice cream and a drizzle of caramel sauce.

Servings and timing

This recipe makes 12 servings. It takes about 15 minutes to prep and 3–4 hours to cook in the slow cooker, for a total time of about 4 hours 15 minutes.

Variations

I sometimes replace cinnamon chips with chocolate chips for a richer twist. If I don’t have pecans, I use walnuts or even skip the nuts altogether. To make it slightly lighter, I use milk instead of half-n-half. For an extra holiday touch, I sprinkle powdered sugar on top before serving.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for 30–40 seconds or reheat larger amounts in the oven at 325°F until warmed through. This bread pudding also tastes great chilled, straight from the fridge.

FAQs

Can I make this with fresh bread instead of day-old?

Yes, but I prefer day-old bread because it absorbs the custard better. If I only have fresh bread, I toast the cubes in the oven at 325°F for 5–10 minutes first.

Can I use a different type of bread?

Yes, I like using French bread, challah, or brioche because they’re sturdy and soak up the custard well without turning mushy.

Can I make this dairy-free?

Yes, I replace the half-n-half with almond, coconut, or oat milk and use a dairy-free butter substitute.

Can I bake this instead of using a slow cooker?

Yes, I assemble it in a greased 9×13-inch baking dish and bake at 350°F for 45–55 minutes, until set in the center.

How do I know when it’s done?

I check by inserting a knife into the middle—if it comes out clean and the custard looks set, it’s ready.

Conclusion

Slow cooker pumpkin pecan bread pudding is one of my favorite fall recipes to make when I want something cozy and satisfying. I love how it transforms simple ingredients into a dessert that tastes special enough for holidays but easy enough for any day. Whether I serve it with ice cream and caramel or enjoy it plain, it’s always a comforting treat.