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Slow Cooker Cinnamon and Pecan Bread Pudding

Bursting with cinnamon and other fall spices, this bread pudding will bring comfort and goodness to any season.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Universal
Keyword: Holiday, Kid-Friendly, Thanksgiving, Vegetarian
Servings: 12 people
Calories: 198kcal
Author: SkinnyMs.

Equipment

  • Minimum Slow Cooker size: 5 quarts

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

Serving: 0.5cup | Calories: 198kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 128mg | Fiber: 2g | Sugar: 16g |
SmartPoints (Freestyle): 8