Food and Recipes Slow Cooker Recipes Cinnamon-Pecan Breakfast Bread Pudding Recipe 4.3 (3) 3 Reviews Prepare the topping at the same time as the bread mixture so it will be ready to be sprinkled when it's time to cook the pudding. While the active time for this recipe is only 12 minutes, you'll need to allow for much more. Total, this recipe will take around 13 hours. We can assure you though—it's well worth the wait. Nutmeg and ground cinnamon play key roles in the flavor of this comforting breakfast casserole recipe. This creamy, custardy, bread pudding gets a dose of crunch from a cup of coarsely chopped pecans. Be sure to use a crusty bread, like French bread, in this recipe—it will ensure that your bread pudding doesn't turn to mush as it slow cooks. Serve with a few slices of bacon for a salty-sweet combo that you won't be able to resist. Slice a few oranges to serve as a fresh side. This Cinnamon-Pecan Breakfast Bread Pudding is a favorite for Christmas morning, but is equally suitable for an easy Saturday brunch. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on November 20, 2016 Print Share Share Tweet Pin Email Active Time: 12 mins Total Time: 12 hrs 42 mins Yield: 5 serves Ingredients 5 tablespoons butter, divided 1 (16-oz.) loaf French bread, cut into ½-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 Directions 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. 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. 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. Print