This warm dessert combines the rich flavors of toasted pecans and sweet custard in a comforting bread pudding. It’s an easy, slow-cooked treat that’s perfect for cozy evenings or holiday gatherings.
Start by mixing the brown sugar, pecans, and softened butter together in a small bowl, mashing them with a fork until well combined. Next, put the bread cubes in a large bowl. In another bowl, whisk together the milk, half-and-half, eggs, sugar, vanilla, and a pinch of salt. Pour this mixture over the bread and let it sit for about 5 to 10 minutes so the bread can soak up all the liquid.
Spray your slow cooker with some nonstick spray, then layer half of the soaked bread in the bottom. Sprinkle half of the pecan mixture over the bread. Repeat with the remaining bread and pecan topping, pressing down gently to compact everything a bit.
Cover the slow cooker and let it cook on low for about 3 hours, or until a knife inserted in the center comes out clean. Then it’s ready to serve and enjoy!
- Use day-old bread for the best texture as it absorbs the custard without becoming too mushy.
- Make sure to toast the pecans lightly before adding them to bring out their natural oils and enhance flavor.
- Cook slowly at a low temperature to ensure the pudding sets evenly without drying out.
This dessert combines rich, buttery pecans with warm, custardy bread pudding for a comforting treat. The slow cooking brings out deep flavors and a tender texture that feels like a cozy hug in every bite. It’s perfect for sharing with family and friends on a chilly evening.
Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for extra indulgence. A dollop of whipped cream and a sprinkle of cinnamon can also add a nice touch. It pairs well with a hot cup of coffee or spiced tea.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the pudding moist. You can also freeze portions for up to a month—just thaw overnight in the fridge before reheating.
