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Apple-Nut Bread Pudding Recipe

Apple-Nut Bread Pudding Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 3 hours YIELD:6-8 servings

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

  • 1. 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.