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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Traditional bread pudding gives way to autumn's influences in this comforting dessert from Lori Fox of Menomonee Falls, Wisconsin. She adds apples and pecans to her slow-cooked version, then tops warm servings with ice cream. 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.
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