CrockPot Pecan Pie Bread Pudding

Ingredients

7 Cups Stale Bread (Cubed)
2 Tablespoons Unsalted Butter (Melted)
3 Large Eggs
⅓ Cup Light Brown Sugar
¼ Cup Granulated Sugar
1 Cup Light Corn Syrup
1 Teaspoon Pure Vanilla Extract
½ Teaspoon Kosher Salt
1 Teaspoon Ground Cinnamon
1 Cup Chopped Pecans

Directions

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.