| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Crockpot |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Pecans; coarsely chop |
| 3 |
|
Eggs |
| 8 |
sl |
Raisin bread; diced |
| 2 |
c |
Half & half or milk |
| 2 |
md |
Apples, green |
| 1/4 |
c |
Bourbon or brandy |
| 1 |
c |
Sugar |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
ts |
Cinnamon |
|
|
Vanilla ice cream (opt.) |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
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 to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997
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