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Slow Cooker Chocolate Pecan Bread Pudding

  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Servings: 10
  • Course: Dessert

On cold winter nights, nothing warms the soul more than a delicious bread pudding.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Don’t let your bones get cold with this Slow Cooker Chocolate Pecan Bread Pudding! Use Reynolds Kitchens® Slow Cooker Liners to save time on cleanup.


  • 1 loaf (16 ounces) Italian bread, cubed
  • 6 large eggs, lightly beaten
  • 3 cups whole milk
  • 1 1/2 cups packed light brown sugar
  • 8 ounces semisweet chocolate, grated or finely chopped
  • 1/2 cup chopped pecans
  • 1/2 cup dried sweetened cranberries
  • 1/4 cup heavy cream
  • 1/4 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon cinnamon
  • Whipped topping (optional)
  • Reynolds Kitchens® Slow Cooker Liner


Step 1

Line a 5-to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

Whisk together eggs, milk, cream, sugar, pecans, cranberries, cocoa powder, vanilla, and cinnamon in a large bowl.

Step 3

Stir in chocolate and bread and let it sit for five minutes.

Step 4

Pour mixture into a lined slow cooker and cover. Cook for 2 to 3 hours on high or 4 to 6 hours on low, until center temperature reaches 160°F and a toothpick inserted in center comes out clean.

Step 5

Carefully remove lid to allow steam to escape. Let sit with lid off for 10 minutes before serving.

Step 6

Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove empty liner and toss.

Step 7

Serve warm with whipped topping.

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