Slow-Cooker Maple Pecan Bread Pudding

Ron NebreBasics, Cake, recipes1 Comment

final bread pudding
Looking for a great way to use up your day old bread? Sweet and sticky bread pudding will take care of your leftovers, and your empty stomach.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours


  • 350 g / 8 cups day old white bread cubes
  • 330 g / 3/4 cup toasted pecans
  • 4 large eggs
  • 245 g / 1 cup canned pumpkin
  • 500 ml / 1 cup whipping cream
  • 700 ml / 1 cup milk
  • 230 g / 1 cup brown sugar, packed
  • 250 ml / 1/2 cup Mirage margarine, melted
  • 14 ml / 1 tbsp spiced rum
  • 1 g / 1/2 tbsp cinnamon
  • 1 g / 1/2 tsp nutmeg
  • 0.5 g / 1/4 tsp ground ginger
  • 0.25 g / 1/8 tbsp ground cloves
  • 150 ml / 1/2 cup maple syrup
  • vanilla ice cream or whipped cream for topping


  1. Cut slices of day old bread into cubes. Leave them out overnight.
  2. cubed day old bread

  3. Preheat oven to 350°F (175°C). Toast the pecans on a baking sheet for 10 minutes. Set aside to cool.
  4. toast the pecans

  5. Whisk together all ingredients, minus the bread and the pecans, in a large bowl.
  6. whisk together ingredients
    whisk together ingredients
    whisked ingredients

  7. Place the bread cubes in the slow cooker with the pecans. Pour the liquid on top and toss to coat.
  8. pour liquid over bread cubes

  9. Place the lid on the slow cooker and cook on low for 4 hours, or until a knife inserted in the centre comes out clean.
  10. Serve warm with vanilla ice cream or whipped cream.

Chef Notes

  • This recipe can be made in an ovenproof cast iron Dutch oven at 350°F (150°C) for 4 hours.

bread pudding with ice cream

One Comment on “Slow-Cooker Maple Pecan Bread Pudding”

  1. If you have any extra apples email me I just jucied all of ours and there is a pectin recipe I want to try, as well as drying them and candying them but you cannot beat apple crisp.YUM!

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