SLOW COOKER PECAN PIE BREAD PUDDING

Slow Cooker Pecan Pie Bread Pudding image

Two holiday favorites rolled into one warm, gooey dessert.

Provided by Stacy

Time 3h30m

Yield 16

Number Of Ingredients 11

Ingredients

1 ½ cups packed brown sugar
1 cup chopped pecans
½ cup unsalted butter, softened
1 (16 ounce) loaf day-old French bread, cut into 3/4-inch cubes
2 ½ cups milk
1 cup half-and-half
4 large eggs, lightly beaten
½ cup white sugar
1 tablespoon vanilla extract
⅛ teaspoon salt
butter-flavored nonstick cooking spray

Steps:

Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 46.1 g, Cholesterol 70.4 mg, Fat 14.9 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 6.2 g, Sodium 248.6 mg, Sugar 29.3 g