Apple Pecan Bread Pudding
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8 Servings
1 c Pecans, coarsly chopped
8 sl Raisin bread, diced
2 ea Apples, green, medium
1 c Sugar
1 ts Cinnamon, ground
1/2 ts Nutmeg, ground
3 Eggs
2 c Half & Half or milk
1/4 c Bourbon or brandy
1/4 c Butter or margarine, melted
Vanilla ice cream (opt.)
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.
Posted on GEnie by Syd Kerr (QueenTester), So. California Food & Wine RT
Category 13, Topic 26 Message 112 Wed Feb 02, 1994 TEECH [NorCal Linda] at
01:39 EST
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