Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .
Apple Pie Bread Pudding
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)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)
Whipped cream or vanilla ice cream (optional)
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.
2. 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.
3. 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).
4. 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 15×10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.
Borrowed from Dessert Du Jur –
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