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
| Servings | Prep Time | Cook Time |
| 8servings | 10minutes | 3hours |
| Servings | Prep Time |
| 8servings | 10minutes |
| Cook Time |
| 3hours |
Ingredients
- 8 slices cinnamon-raisin bread cubed
- 2 medium tart apples peeled and sliced
- 1 cup chopped pecans toasted
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp 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
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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 centre comes out clean. Serve with ice cream.
Recipe Notes
Nutrition Facts
1 serving: 440 calories, 24g fat (9g saturated fat), 115mg cholesterol, 173mg sodium, 49g carbohydrate (35g sugars, 4g fiber), 9g protein.
