Apple Pie Bread Pudding
Source of Recipe
David
List of Ingredients
Apple Pie Bread Pudding from David
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
4-1/2 cups dried* cinnamon-raisin bread cut into 1/2-inch cubes
Whipped cream or vanilla ice cream (optional)
Recipe
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with
nonstick cooking spray; set aside.
In a large bowl whisk together the eggs, milk, and sugar. Gently stir
in pie filling and bread cubes. Pour mixture into the prepared cooker.
Cover and cook on low-heat setting for 3 hours until a knife inserted
near center comes out clean (mixture will be puffed). Remove liner from
cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to
45 minutes to cool slightly before serving (pudding will fall as it cools).
To serve, spoon bread pudding into dessert dishes. If desired, top
each serving with a dollop of whipped cream or a scoop of vanilla ice
cream. Makes 6 servings.
*Note: To make 4 -/2 cups dry bread cubes, you'll need 8 or 9 slices
fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch
baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes
or until dry, stirring twice; cool.
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