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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.
Originally published as Apple-Nut Bread Pudding in Quick Cooking September/October 2001, p49
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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.
Reviewed on Dec. 11, 2011 by Beth2girls
Made it exactly as directed, it was delicious!!
Reviewed on Jun. 18, 2009 by Valerie46
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