Description
A delightful dessert combining pumpkin and spices with crunchy pecans, perfect for chilly evenings or festive gatherings.
Ingredients
Scale
- 300 g stale bread, cubed
- 400 g pumpkin puree
- 4 large eggs
- 240 ml heavy cream
- 150 g brown sugar
- 100 g pecans, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the bread by cubing it into bite-sized pieces.
- Mix the custard by whisking together pumpkin puree, eggs, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Combine the cubed bread with the custard mixture and let it soak for about 10 minutes.
- Grease the slow cooker, pour in the bread mixture, sprinkle with pecans, cover, and cook on low for 4-6 hours.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave.
- For freezing, wrap portions tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pumpkin, pecan, bread pudding, slow cooker, dessert