The flavors of autumn in a healthy, easy bread pudding!
The fall season is upon us, and we love nothing more than the aroma of bread pudding, filling the house with hints of cinnamon. This recipe will satisfy your sweet tooth in autumnal fashion, but without the refined and processed sugars and flours found in traditional recipes. Sweetened with raw honey, and flavored with the superfood spice, cinnamon, this bread pudding is healthful and wholesome. Plus, it’s packed with protein from egg whites and fiber from pecans and whole grain bread.
Slow Cooker Cinnamon and Pecan Bread Pudding
Ingredients
- 2 eggs
- 3 egg whites
- 3 cups 1% milk
- 1/4 cup honey raw
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 9 whole grain sandwich bread slices cut into bite-size pieces
Filling
- 1/2 cup honey raw
- 2 teaspoons lemon juice
- 1/2 cup pecans raw, chopped
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
Instructions
- In a small mixing bowl combine all the filling ingredients.
- Add the first 6 ingredients to a medium mixing bowl, whisk to combine.
- Lightly spray the inside of the slow cooker with nonstick cooking spray.
- Cut bread into bite size pieces.
- Place one layer of bread on the bottom of the slow cooker, add the filling and distribute evenly, then add the remaining bread pieces. Pour egg mixture over bread, ensure all bread is moist.
- Cover and cook on high 2 hours or until bread has soaked up most of the liquid.
- If desired sprinkle the top with a little cinnamon and sucanat.
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
RECIPE SIGNUP: If you’re interested in receiving our newest and best Slow Cooker recipes via email, signup here: daily eNewsletter
OH YUMMM!! This looks delicious. Must put this on the list to try!
I would love to try this recipe, but I'm afraid I'd eat the entire thing myself! Sounds SO good!
Looks amazing. Do you think I can make this ahead of time? I have a work breakfast coming up but I don't want to wake up 4:30 in the morning to make this 🙂
Shan, It's always better when eaten fresh. You could put it all together and put the insert in the slow cooker at 4:30…then head back to bed! 🙂
I used your suggestion and it came out great! Many compliments today.
Shan, Thank you for letting me know! 🙂
I made this last night and it is delicious! I am just curious though, what do you consider a serving size for this / how many servings does it make?
Thank you!
Meghan, The serving size is approximately 3/4 cup.
Thank you!
Yummy and easy to make!! I will be making this next weekend!!
There is nothing like a dessert that cooks itself!! I love this dessert for fall. Cinnamon and pecans?!?! Two of my favorite things. Plus my hubby likes it. Perfection!
Just wondering, my family's recipe that has been handed down through the generations is put together the 12-24 hours before, and then baked the next day. Could you do this with this recipe? It'd be so much easier to put together and put in the fridge, then stick the insert in the crock in the morning.
Any recommendation of how long and at what temp to bake this in the oven?
Thanks!
Amy, Yes, 350 degrees and approximately 30 – 35 minutes.
Do you know where the little white bowls are from?
Melissa, Yes I do. I bought them about 10 years ago at a cake decorating store. The store has since closed down.
I’ve tried to find a few more of them to add to my collection, but haven’t had any luck. 🙁
We have nut allergies, replacement for pecans?
The pecans can be left out of the recipe.