Recipe by: Lisa Prince
Slow Cooker Pumpkin Pecan Bread Pudding
Gail Fuller won first place in The Incredible Edible Egg contest at this year’s NC State Fair with this warm and flavorful dessert that can be made ahead of time.
Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 5 hours, 45 minutes
Meal Type: Dessert
NC Ingredients: pecans, eggs
Ingredients
Pumpkin Pecan Bread Pudding:
Praline Sauce:
Directions
Pumpkin Pecan Bread Pudding:
Cut slices of day old bread into cubes.
Put bread cubes and raisins into a greased Crockpot (3.5 – 4 qt. size).
Whisk together eggs, pumpkin, half-n-half, cream, brown sugar, melted butter, vanilla and pumpkin pie spice. Pour over bread cubes and raisins in Crockpot and stir gently making sure all bread cubes are covered.
Cook on LOW for 4-5 hours or until a knife inserted in center comes out clean.
Praline Sauce:
In a heavy saucepan over medium-low heat, stir together butter, cream and brown sugar. Bring to a boil and reduce heat to low. Simmer until sauce thickens, for about 5 minutes. Add chopped pecans and pour over bread pudding in Crockpot. Cook for another 30 minutes.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.