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