Scale

6 cups cubed day-old bread (brioche, challah, or gluten-free)

3 ripe bananas, mashed

3 large eggs

2 cups milk or half-and-half

½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

1 tsp cinnamon

¼ tsp nutmeg (optional)

¼ tsp salt

½ cup chopped pecans

Caramel sauce, for drizzling

1. Grease the slow cooker or line with parchment for easy removal.

2. In a large bowl, whisk eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt.

3. Stir in mashed bananas until well combined.

4. Add cubed bread and gently fold until all pieces are coated in the custard.

5. Transfer mixture to the slow cooker and spread evenly.

6. Sprinkle chopped pecans over the top.

7. Cover and cook on LOW for 3–4 hours or until the center is set and edges are slightly golden.

8. Scoop warm and drizzle generously with caramel sauce before serving.

Use day-old bread for best texture — it absorbs custard without getting mushy.

Add chocolate chips or raisins for extra richness.

For a crisp topping, remove lid during the last 20 minutes.

Leftovers reheat beautifully and taste great cold too!

Keywords: banana bread pudding, slow cooker pudding, crockpot banana dessert, caramel pecan pudding