Wednesday, December 2, 2009

Apple Pecan Bread Pudding

I've made bread pudding in the past the old fashioned way - in a hot oven for awhile - and with great success. This way sure keeps the house from overheating and tastes just like traditional bread pudding but with an added twist.

  • 1 Cup pecans (coarsely chopped)

  • 3 Eggs

  • 8 Slices raisin bread (cubed)

  • 2 Cups Half & Half or milk

  • 2 Medium apples (Granny Smith work best)

  • 1/4 Cup bourbon or brandy(I like Jack Daniels in it)

  • 1 Cup sugar

  • 1/4 Cup butter or margarine (melted)

  • 1 Tsp. cinnamon

  • 1 Tsp. nutmeg

  • Vanilla ice cream (optional)

Preheat oven to 350°F. 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 quart or larger crock pot. 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 milk and 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

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