Apple Pecan Bread Pudding (crock pot)

[Guest guest]

Apple Pecan Bread Pudding (crock pot)

 

1 cup Pecans -- coarsely chop

3 Eggs

8 slices Raisin bread -- diced

2 cups Half & Half or milk

2 medium Apples -- green

1/4 cup Bourbon or brandy

1 cup Sugar

1/4 cup Butter or margarine -- melted

1 teaspoon Cinnamon

Vanilla ice cream (opt.)

1/2 teaspoon Nutmeg

 

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 milk and 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.