Apple-Nut Bread Pudding Recipe

4.5 8 12
Apple-Nut Bread Pudding Recipe
Apple-Nut Bread Pudding Recipe photo by Taste of Home
Publisher Photo

Apple-Nut Bread Pudding Recipe

Read Reviews
4.5 8 12
Publisher Photo
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
Featured In: 25 Best Fall Desserts
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours

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 or margarine, melted
  • Vanilla ice cream

Directions

Place bread cubes, apples and pecans in a greased 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

  • 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
  1. Place bread cubes, apples and pecans in a greased 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple-Nut Bread Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jsk68 User ID: 6496996 274758
Reviewed Oct. 2, 2017

"3 STARS for oven baked version. Don't have a 3 quart slow cooker so I took a reviewer's suggestion and baked it in the oven. After 35 minutes at 350 degrees and covered it was still cold in the center. After an additional 20 minutes it was still soupy. An additional 15 minutes and it was hot throughout but too wet. My final result: after a total of 70 minutes in the oven the apples were crunchy and the bread was soggy. Perhaps the slow cooker is the essential ingredient in this recipe...or perhaps I am just not a bread pudding kind of person."

MY REVIEW
lvarner User ID: 35803 270257
Reviewed Aug. 1, 2017

"This recipe turned out great. I love the toasted pecans in this bread, and the use of cinnamon-raisin bread is wonderful! This is a delicious comfort food dessert that smells and tastes so good!"

MY REVIEW
bowles09 User ID: 7542502 32490
Reviewed Dec. 16, 2013

"I made this in the oven as I was in a bind for time: 350* for 35 minutes (until it was bubbling), then I transported it in a crockpot to a family reunion. It was a huge hit and the best bread pudding I have ever had!"

MY REVIEW
plmattson User ID: 6711960 36655
Reviewed Sep. 18, 2013

"I miss the nutrient values and calories per serving in this new format."

MY REVIEW
Donalee2 User ID: 1654265 89044
Reviewed Sep. 17, 2013

"I HAVEN'T MADE THIS YET BUT IT SOUNDS WONDERFUL. I LIKE TO READ THE REVIEWS OF OTHER PEOPLE TO SEE WHAT THEY THINK ABOUT A RECIPE."

MY REVIEW
pbrow68 User ID: 3938855 90170
Reviewed Sep. 16, 2013

"would like nutritional information"

MY REVIEW
cwidomski User ID: 4358973 89043
Reviewed Mar. 19, 2012

"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."

MY REVIEW
Beth2girls User ID: 4328134 73992
Reviewed Dec. 11, 2011

"Made it exactly as directed, it was delicious!!"

Loading Image