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Apple-Nut Bread Pudding

 Apple-Nut Bread Pudding
Traditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
6-8 ServingsPrep: 10 min. Cook: 3 hours


  • 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


  • 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.