A cozy fall favorite made with leftover bread, pumpkin, cinnamon chips, and pecans—this easy slow cooker dessert is perfect for brunch or dessert.

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)

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Cube day-old bread into 8 cups. Place in a greased 3.5–4 quart or 6-quart slow cooker with cinnamon chips and pecans.

In a bowl, whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger, and cloves.

Pour mixture over bread cubes and gently stir to coat.

Cover and cook on low for 3–4 hours, or until a knife inserted in the center comes out clean.

Serve warm with vanilla ice cream and caramel sauce if desired.

If bread is not day-old, cube it and bake at 325°F for 5 minutes to dry slightly.

Best served warm, but leftovers can be stored in the fridge and reheated.

Try swapping pecans for walnuts, or adding raisins for extra texture.

This recipe works well for brunch, Thanksgiving, or holiday dessert tables.