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Slow Cooker Apple Pecan Bread Pudding

Name: Slow Cooker Apple Pecan Bread Pudding
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: American
Ingredients: 8 slices cinnamon bread, cubed ( I used Pepperidge Farm); 2 medium tart apples, peeled, cored and diced; 1 cup chopped pecans, toasted; 1 cup sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon freshly ground nutmeg; 3 eggs, lightly beaten; 2 cups half-and-half; 1/4 cup apple cider; 1/2 teaspoon vanilla; 1/4 teaspoon salt; 1/4 cup butter, melted

posted by Liz Berg on November 15, 2015 (updated 8/31/24)

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Apple pecan bread pudding is a delicious dessert, made easily, using a slow cooker! One of my friends requested another cooking “lesson” at my house. And I use the term “lesson” loosely.

Out for lunch, we brainstormed till we decided on a crockpot recipe theme. Instead of me doing all the cooking, I handed out recipes and assigned myself the Slow Cooker Apple Pecan Bread Pudding recipe for dessert.

Slow Cooker Apple Pecan Bread Pudding side view on a white plate over a checked napkin

Why You Must Make

Slow cooker recipes are in the “fix it and forget it” category.
Most of the process is hands off!
A slow cooker dish is perfect for entertaining when your other oven or ovens are occupied.

We all had slow cookers, but most of them were just taking up prime real estate in our kitchens. I dusted mine off, cubed some cinnamon bread, apples, and whipped up a custard.

My crockpot was turned on at 7 AM and by 10 AM the house was filled with the aroma of cinnamon and spice.

Tips for Using a Slow Cooker

I gave a very brief presentation focusing on some pointers for the best results when using a crockpot or slow cooker:

Choose a cut of meat that stands up to slow and moist cooking like a chuck roast, chicken thighs instead of breasts, or pork shoulder.
Brown your meat first for an extra boost of flavor. Browning creates the Maillard reaction which is non-enzymatic chemical reaction that results in flavor and an enticing aroma in the dish you’re cooking.
Finish off your dish with fresh herbs, a squeeze of lemon, some Parmesan or a drizzle of good olive oil to brighten the flavor.
Keep the lid on your crockpot so no heat escapes.
Put hard veggies like carrots, potatoes in first, so they will cook through.
Remove the skin from your chicken and trim any obvious excess fat from your meats so you don’t have an oil slick atop your finished dish.

More Crockpot Recipes You’ll Love

Jeanne’s Italian Beef from Iowa Girl Eats
Shelli’s Chicken Enchilada Soup (may use bone-in/skin-on chicken breasts, canned tomatoes, frozen corn, omit heavy cream and cayenne)
Slow Cooker Bread Pudding from Lana’s Cooking

Frequently Asked Questions

What’s the difference between a slow cooker and a Crockpot? Both are slow cookers. Crockpot is a brand name of a slow cooker and is often used for describing other slow cookers.

Can you overcook a recipe in a slow cooker?

Yes, meat can dry out and become tough and vegetables can become mushy if left in a slow cooker too long.

Can you partially cook a dish in a slow cooker to finish later?

This can be risky as if the dish isn’t kept at a safe temperature, bacteria can proliferate and cause food poisoning. If you must stop cooking in an emergency, remove the food from the slow cooker, spread it out in a thin layer to cool, then refrigerate. Make sure to bring it above 140 degrees when you reheat to kill any potential bacteria.