Recipe for Cranberry-Apple Pecan Bread Pudding
Crock Pot


    Cranberry-Apple Pecan Bread Pudding

    1 cup pecans, coarsely chopped
    8 slices raisin bread, diced
    2 medium green cooking apples
    1 cup granulated sugar
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    3 eggs
    2 cups half-and-half or milk
    1/4 cup bourbon or brandy
    1/2 cup dried cranberries
    1/4 cup butter or margarine, melted
    Vanilla ice cream, for serving

    Preheat oven to 350 degrees 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 crockpot. 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.