Apple-Nut Bread Pudding
Quick Cooking
Traditional bread pudding gives way to autumn's influences in this comforting dessert from Lori Fox of Menomonee Falls, Wisconsin. She adds apples and pecans to her slow-cooked version, then tops warm servings with ice cream.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 3 hours
Ingredients:
- 8 slices cinnamon-raisin bread, cubed
- 2 medium tart apples, peeled and sliced
- 1 cup chopped pecans, toasted
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs, lightly beaten
- 2 cups half-and-half cream
- 1/4 cup apple juice
- 1/4 cup butter or margarine, melted
- Vanilla ice cream
Directions:
Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream. Yield: 6-8 servings.