Title: Apple Bread Pudding
Categories: Pudding Crockpot Fruit
Yield: 6 Servings
| 8 | | To 9 pieces white or egg bread |
| 4 | tb | Butter |
| 3 | | Apples, preferably Golden Delicious |
| 2 | tb | Lemon juice |
| 1 | tb | Grated lemon rind |
| 1/2 | c | To 1 cup brown sugar |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1 | c | Apple juice |
| 1/2 | c | Golden raisins |
| 1/2 | c | Toasted walnuts, optional |
SOURCE: Slow Cooking In Crockpot, Slow Cooker, Oven and Multi-Cooker by
Joanna White, copyright 1994, ISBN #1-55867-100-5. MM format by Ursula R.
Taylor.
Spread bread with butter and toast both sides under a broiler. Cut bread
into chunks. Place all ingredients in the slow cooker except walnuts. The
amount of sugar should be determined by tartness of apples. Set slow cooker
on low and allow to cook for 5 to 6 hours. If possible, gently stir halfway
through cooking process. If desired, stir in toasted walnuts just before
serving.