Cinnamon-Pecan Breakfast Bread Pudding Recipe

(from Lisalouisville’s recipe box)

Categories: Breakfast


  • 5 tablespoons butter, divided
  • 1 (16-oz.) loaf French bread, cut into 1/2-inch-thick slices
  • 1 1/2 cups sugar, divided
  • 4 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 8 large eggs
  • 3 cups half-and-half
  • 2 tablespoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup coarsely chopped pecans


  1. Grease a 6-quart slow cooker with 1 tablespoon butter. Arrange bread slices in bottom of slow cooker. Whisk together ¾ cup sugar, 3 teaspoons cinnamon, and nutmeg. Whisk in eggs, half-and-half, and vanilla. Pour over bread. Cover and chill at least 8 hours or up to 18 hours.

  2. Whisk together remaining ¾ cup sugar, 1 teaspoon cinnamon, and flour in a bowl. Cut in remaining 4 tablespoons butter until crumbly; stir in pecans. Cover and chill until ready to use

  3. Remove bread mixture from refrigerator. Sprinkle pecan mixture over bread mixture. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cover and cook 3 ½ hours or until puffed and set.

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