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Slow Cooker Apple Bread Pudding

This cozy dessert is a snap to prepare — less than 10 minutes of prep time, and your slow cooker takes care of the rest!

Recipe source: Adapted with permission from 250 Best Cobblers, Custards, Cupcakes, Bread Puddings & More, by Esther Brody (Robert Rose Inc., 2004)

Serves 8 to 10


• 8 slices raisin bread, cut into cubes (about 5 cups)
• 2 medium tart apples (such as Granny Smith), peeled and sliced
• 1 cup chopped pecans, toasted
• 1 cup sugar
• 11/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3 large eggs, beaten
• 2 cups half-and-half
• 1/4 cup (4 Tbsp.) unsalted butter or margarine, melted
• 1/4 cup apple juice


1 Grease slow cooker lightly. In large bowl, combine bread cubes, apples and pecans. Mix well to blend and spoon into slow cooker.

2 In the same bowl, combine sugar, cinnamon and nutmeg, and blend well. Add eggs, half-and-half, butter and apple juice, mixing until thoroughly blended. Spoon over bread mixture.

3 Cook, covered, on low setting, for 3 to 4 hours, or until a knife inserted in the center comes out clean and dry. Spoon into bowls and serve warm with a scoop of vanilla ice cream, if desired.


Comments on: "Slow Cooker Apple Bread Pudding" (2)

  1. Betsy@TheHomeschoolWay said:

    I have printed off so many bread pudding recipes lately because I am craving it! I just need to make it!

  2. […] Slow Cooker Orange Cinnamon Bread Pudding Slow Cooker Apple Bread Pudding […]

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