Apple Nut Bread Pudding

Apple Nut Bread Pudding

Community Classics .
Edited on Aug 11, 2008

We have bread pudding quite often around our house, and I like to "change it up". You can use the cinnamon-raisin bread, or just just left over bread/biscuits and add cinnamon & raisins. I like this one because it is made in a slow cooker.


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


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.

Not a NESTLÉ®-tested recipe.

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