Cranberry-Apple Pecan Bread Pudding Recipe
1 C. pecans, coarsely chopped
8 slices raisin bread, diced
2 medium green cooking apples
1 C. sugar
1 t. cinnamon
1/2 t. nutmeg
2 C. half-and-half or milk
1/4 C. bourbon or brandy
1/2 C. dried cranberries
1/4 C. butter or margarine, melted
Vanilla ice cream, for serving
Preheat oven to 350° F. Spread pecans in a shallow baking pan and toast until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3-quart or larger slow cooker. Peel, core and thinly slice the apples on top of bread. Mix 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; stir in dried cranberries. Pour egg mixture over all. 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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