Pumpkin Pecan Bread Pudding with Crock-Pot Slow Cooker - Honeysuckle

Ingredients

• 1.5 loaf Challah Bread (Slice and cube; toast before assembling)
• 0.75 cup Brown Sugar (Packed; for pumpkin custard)
• 0.5 cup Brown Sugar (For maple vanilla sauce)
• 0.33 cup Unsalted Butter (Melted; for pumpkin custard)
• 0.25 cup Unsalted Butter (For maple vanilla sauce)
• 5 large Eggs (Room temperature)
• 1 can Pumpkin Puree (15‑oz can, plain)
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Ground Cloves
• 0.5 teaspoon Allspice
• 0.5 teaspoon Kosher Salt
• 1 teaspoon Vanilla Extract (For custard)
• 1 teaspoon Vanilla Extract (For sauce)
• 3 cup Whole Milk
• 0.5 cup Chocolate Chips (Semi‑sweet; optional white chocolate or raisins)
• 0.5 cup Pecans (Toasted)
• 2 tablespoon Maple Syrup
• 0.5 cup Heavy Whipping Cream
• as needed serving Vanilla Ice Cream (Optional garnish)

Instructions

1. Cube and Toast the Bread

   Slice 1.5 loaves of challah into 1‑inch cubes, spread evenly on a baking sheet, and toast in a pre‑heated oven at 350°F for about 10 minutes until lightly golden.

   Time: PT10M

   Temperature: 350°F

2. Prepare Pumpkin Custard

   In a large mixing bowl combine 0.75 cup brown sugar, 1/3 cup melted butter, 5 large eggs, and the canned pumpkin puree. Add the cinnamon, ginger, nutmeg, cloves, allspice, kosher salt, and 1 teaspoon vanilla extract. Whisk in 3 cups whole milk until smooth.

   Time: PT10M

3. Layer Bread and Mix‑Ins in the Crock‑Pot

   Spread half of the toasted bread cubes in the bottom of the crock‑pot. Sprinkle 0.25 cup chocolate chips and 0.25 cup toasted pecans. Add the remaining bread cubes, then top with the remaining chocolate chips and pecans.

   Time: PT5M

4. Add Custard and Cook

   Pour the pumpkin custard evenly over the layered bread. Press down lightly to ensure the cubes are fully saturated. Cover the crock‑pot and set it to LOW for 4 hours.

   Time: PT4H

5. Make Maple Vanilla Sauce

   While the pudding cooks, melt 0.25 cup butter in a saucepan over medium‑high heat. Stir in 0.5 cup brown sugar, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Once dissolved, whisk in 0.5 cup heavy whipping cream and bring to a gentle boil, cooking 2‑3 minutes until slightly thickened.

   Time: PT5M

   Temperature: medium‑high

6. Serve

   Scoop warm bread pudding onto plates, add a scoop of vanilla ice cream if desired, and drizzle generously with the maple‑vanilla sauce.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Challah Bread: Brioche, French Bread, Cinnamon Swirl Bread
• Instead of Brown Sugar: Dark brown sugar, Coconut sugar
• Instead of Brown Sugar: Dark brown sugar, Coconut sugar
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Eggs: Egg substitute, Silken tofu (for veg)
• Instead of Pumpkin Puree: Homemade pumpkin puree
• Instead of Ground Cinnamon: Cinnamon sugar
• Instead of Ground Ginger: Ground ginger paste
• Instead of Nutmeg: Mace
• Instead of Ground Cloves: Allspice
• Instead of Allspice: Ground cloves
• Instead of Kosher Salt: Sea salt
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Whole Milk: Half‑and‑half, Almond milk (for dairy‑free)
• Instead of Chocolate Chips: White chocolate chips, Raisins, Cranberries
• Instead of Pecans: Walnuts, Almonds
• Instead of Maple Syrup: Honey, Agave nectar
• Instead of Heavy Whipping Cream: Half‑and‑half, Coconut cream
• Instead of Vanilla Ice Cream: Vanilla frozen yogurt, Non‑dairy ice cream

Equipment Needed

• Oven
• Baking Sheet
• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Crock‑Pot Slow Cooker
• Saucepan
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Toasting the challah cubes ensures they hold shape and absorb custard without turning mushy.
• Pressing the bread into the custard before cooking guarantees even soaking.
• Cooking on LOW for exactly 4 hours is essential; over‑cooking can make the pudding dry.

Chef Tips from the Video

• Use day‑old challah; it toasts better and absorbs custard evenly.
• Toast the pecans separately for extra crunch and deeper flavor.
• A pinch of kosher salt in the sauce balances the sweetness of maple syrup.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven.

Freezer: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Assemble the bread and custard the night before, cover, and refrigerate; cook the next morning.
• The maple‑vanilla sauce can be made up to 2 days ahead and reheated over low heat.

Frequently Asked Questions