Apple-Nut Bread Pudding Recipe

Apple-Nut Bread Pudding Recipe photo by Taste of Home

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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.

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Apple-Nut Bread Pudding Recipe

Prep: 10 min. Cook: 3 hours

Yield: 6-8 Servings

10 180 190

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, 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.

Originally published as Apple-Nut Bread Pudding in Quick Cooking September/October 2001, p49

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Apple-Nut Bread Pudding

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Reviewed on Mar. 19, 2012 by cwidomski

3 to 4 hours was way too long a cook time on low in my crockpot. It was done in 2 1/2 hours. Even though I buttered my pot very well, a few raisins stuck to sides of the pot and began burning. I would make this again, but in the oven, not a crock pot.