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
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.
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