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Apple Pecan Bread Pudding Recipe
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Raisin bread slices||8 , diced|
|Tart green apples||2 Medium|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Half and half||2 Cup (32 tbs)|
|Bourbon/Brandy||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Calories 961 Calories from Fat 443
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 19 g94.9%
Trans Fat 0 g
Cholesterol 233.6 mg
Sodium 271.9 mg11.3%
Total Carbohydrates 109 g36.3%
Dietary Fiber 8.4 g33.6%
Sugars 72.7 g
Protein 16 g32.4%
Vitamin A 20.8% Vitamin C 37.4%
Calcium 21.9% Iron 16.1%
*Based on a 2000 Calorie diet
Bake in a 350° oven until golden brown (8 to 10 minutes), stirring occasionally.
Meanwhile, place bread cubes in a greased 3-quart or larger electric slow cooker.
Peel, core, and thinly slice apples; mix lightly with bread.
In a large bowl, stir together sugar, cinnamon, and nutmeg; add eggs and mix well.
Blend in half-and-half, then stir in bourbon.
Lightly mix pecans with bread mixture; pour egg mixture over bread.
Drizzle with butter.
Cover; cook at low setting until apples are tender when pierced and custard is set (3 1/2 to 4 1/2 hours).
Let pudding stand, covered, for about 15 minutes; then serve warm, with ice cream, if desired.