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Why This Recipe Is So Good
This dessert combines the rich, nutty flavor of pecan pie with the comforting texture of bread pudding. Cooking it in the slow cooker makes it easy to prepare and keeps it moist and tender. It’s a warm, satisfying treat perfect for any occasion.
Pro Cooking Tips
- Use day-old bread for the best texture; it soaks up the custard without becoming mushy.
- Toast the pecans lightly before adding them to enhance their flavor.
- Keep an eye on the slow cooker towards the end to avoid overcooking; the pudding should be set but still slightly soft in the center.
- Toast the pecans lightly before adding them to enhance their flavor.
- Keep an eye on the slow cooker towards the end to avoid overcooking; the pudding should be set but still slightly soft in the center.
Step 1
Mix the brown sugar, pecans, and softened butter in a small bowl. Use a fork to mash everything together until it’s well combined. Next, toss the bread cubes into a large bowl. In another bowl, whisk together the milk, half-and-half, eggs, sugar, vanilla, and salt. Pour this mixture over the bread and let it sit for about 5 to 10 minutes so the bread can soak up all the liquid.
Step 2
Give your slow cooker a good spray with nonstick spray, then layer half of the soaked bread mixture into the bottom. Sprinkle half of the pecan mixture on top. Repeat with the remaining bread and pecans, pressing down gently to pack it all in. Cover the slow cooker and cook on low for around 3 hours, or until a knife inserted into the center comes out clean.
Creative Serving Ideas
Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. A dollop of whipped cream also pairs nicely, adding lightness to the rich flavors. Garnish with extra pecans for a bit of crunch.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the pudding soft. Avoid freezing, as the texture may become grainy after thawing.
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