Slow Cooker Cinnamon and Pecan Bread Pudding

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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

Slow Cooker Cinnamon and Pecan Bread Pudding

Yields: 12 | Serving size: 1/2 cup | Calories: 198 | Total Fat: 9 g | Saturated Fat: 1 g | Trans Fats: 0 g | Cholesterol: 38 mg |Sodium: 128 mg | Carbohydrates: 25 g | Dietary fiber: 2 g | Sugars: 16 g | Protein: 6 g | SmartPoints (Freestyle): 7 |


  • 2 eggs
  • 3 egg whites
  • 3 cups 1% milk
  • ¼ cup raw honey
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • 9 Slices whole grain sandwich bread, cut into bite size pieces
  • ¼ cup raw honey
  • 2 teaspoons lemon juice
  • ½ cup chopped raw pecans
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice


  1. In a small mixing bowl combine all the filling ingredients.
  2. Add the first 6 ingredients to a medium mixing bowl, whisk to combine.
  3. Lightly spray the inside of the slow cooker with nonstick cooking spray.
  4. Cut bread into bite size pieces.
  5. 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.
  6. Cover and cook on high 2 hours or until bread has soaked up most of the liquid.
  7. If desired sprinkle the top with a little cinnamon and sucanat.
  8. Temp: High
  9. Minimum Slow Cooker size: 5 quarts

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18 Comments on "Slow Cooker Cinnamon and Pecan Bread Pudding"

  1. seahorse35  June 10, 2012

    OH YUMMM!!  This looks delicious.  Must put this on the list to try!

  2. Becca Heflin  July 26, 2012

    I would love to try this recipe, but I'm afraid I'd eat the entire thing myself!  Sounds SO good!

  3. Shan  October 22, 2012

    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 🙂

    • Skinny Ms.  October 24, 2012

      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! 🙂

  4. Shan  October 26, 2012

    I used your suggestion and it came out great! Many compliments today.

    • Skinny Ms.  October 27, 2012

      Shan, Thank you for letting me know! 🙂

  5. Meghan  November 12, 2012

    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!

    • Skinny Ms.  November 12, 2012

      Meghan, The serving size is approximately 3/4 cup.

      • Meghan  November 12, 2012

        Thank you!

  6. Joan McGowin  December 1, 2012

    Yummy and easy to make!! I will be making this next weekend!!

  7. Christina  December 2, 2012

    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!

  8. Amber  January 29, 2013

    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.

  9. Amy  March 19, 2013

    Any recommendation of how long and at what temp to bake this in the oven?

    • Skinny Ms.  March 20, 2013

      Amy, Yes, 350 degrees and approximately 30 – 35 minutes.

  10. Melissa  December 10, 2017

    Do you know where the little white bowls are from?

    • Gale Compton  December 12, 2017

      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. 🙁

  11. Karen  July 12, 2019

    We have nut allergies, replacement for pecans?

    • Nichole Furlong  July 17, 2019

      The pecans can be left out of the recipe.


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