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Title: Apple Bourbon Bread Pudding
Categories: Dessert Crockpot
Yield: 8 Servings

1cPecans, coarsely chop
3 Eggs
8slRaisin bread, diced
2cHalf & Half or milk
2mdApples, green
1/4cBourbon or brandy
1cSugar
1/4cButter or margarine, melted
1tsCinnamon
  Vanilla ice cream (opt.)
1/2tsNutmeg

Preheat oven to 350~. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

By RcpSwapper@aol.com on Mar 25, 1997

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