Apple-Nut Bread Pudding

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* Exported from MasterCook *

 

Apple-Nut Bread Pudding

 

Recipe By :Lori Fox, Quick Cooking, September/October 2001

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 slices 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 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.

 

M/C formatted by Diane [spangen]

 

 

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Per Serving (excluding unknown items): 590 Calories; 34g Fat (50.5% calories

from fat); 10g Protein; 66g Carbohydrate; 4g Dietary Fiber; 144mg

Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;

1/2 Fruit; 1/2 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 704 0 0 0

 

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