 |
Apple-Nut Bread Pudding
|
 |
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
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.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |