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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
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    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 large eggs, lightly beaten
  • 2 cups half-and-half cream
  • 1/4 cup apple juice
  • 1/4 cup butter, melted
  • Vanilla ice cream

Directions

  • 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.
Nutrition Facts
1 serving: 440 calories, 24g fat (9g saturated fat), 115mg cholesterol, 173mg sodium, 49g carbohydrate (35g sugars, 4g fiber), 9g protein.

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Reviews

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Average Rating:
  • SJ
    Sep 27, 2020

    Making this now. Recipe did not say to mix everything once it's in the crock.. Are you supposed to?

  • jsk68
    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.

  • lvarner
    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!

  • bowles09
    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!

  • plmattson
    Sep 18, 2013

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

  • Donalee2
    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.

  • pbrow68
    Sep 16, 2013

    would like nutritional information

  • cwidomski
    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.

  • Beth2girls
    Dec 11, 2011

    Made it exactly as directed, it was delicious!!

  • misscleocat
    Oct 24, 2007

    No comment left