Apple Pecan Bread Pudding
Source of Recipe
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1 cup pecans, coarsely chopped
3 large eggs
8 slices raisin bread, diced
2 cups half & half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg, for garnish
Preheat oven to 350F. 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.
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