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Apple bourbon bread pudding

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Categories: Apple, Bakery, Crockpot, Desserts, Fruits, Pastry, Puddings & Custards
Yield: 8
Rating: no rating.
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Ingredients:
1 cupPecans, coarsely chop
3 Eggs
8 sliceRaisin bread, diced
2 cupHalf & Half or milk
2 medApples, green
1/4 cupBourbon or brandy
1 cupSugar
1/4 cupButter or margarine, melted
1 tspCinnamon
Vanilla ice cream (opt.)
1/2 tspNutmeg
Procedures:
1Preheat oven to 350°F.
2Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
3Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
4Peel, core and thinly slice the apples.
5Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
6Blend in half and half or milkand then stir in bourbon or brandy.
7Lightly mix pecans with bread and apples.
8Pour egg mixture over bread.
9Drizzle with butter.
10Cover and cook on low until apples are tender when pierced and custard is set; about 3 ?to 4 ?hours.
11Let pudding stand, covered, for about 15 minutes.
12Serve warm with ice cream, if desired
Apple bourbon bread pudding Reviews
Rating: no rating.   1 reviews
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