Ingredients

The following ingredients have 6 Servings
  • 7 Cups Stale Bread (Cubed)
  • 2 Tablespoons Unsalted Butter (Melted)
  • 3 Large Eggs
  • 1/3 Cup Light Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1 Cup Light Corn Syrup
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • 1 Cup Chopped Pecans

Instruction

  • Add the bread cubes to a large mixing bowl and toss in the melted butter.
  • In a medium mixing bowl, whisk together the eggs, brown sugar, granulated sugar, corn syrup, vanilla extract, salt and cinnamon until well mixed.
  • Stir in the pecans.
  • Mix in the bread cubes and stir until all the bread is coated in the egg mixture.
  • Spray a 6 quart or larger slow cooker with non-stick cooking spray.
  • Add the bread pudding mixture into the prepared slow cooker.
  • Cover and cook on HIGH for 1 to 2 hours or until the bread pudding is set in the middle.
  • Turn slow cooker to OFF and spoon warm bread pudding into bowls topping with a scoop of vanilla ice cream if desired before serving.