I want to thank everyone on here for their help. And so it doesn't get
everyone up tight for the thank yous We have some bread that is going bad if
I don't use it. I will let you know which one I try and how it turned out.
Lois
-----Original Message-----
From: Sherri Crum
Sent: Friday, February 08, 2013 8:32 AM
To: [email protected]
Subject: [CnD] Apple Pecan Bread Pudding
Never tried.
Apple Pecan Bread Pudding
1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half and half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1/2 cup honey
1/4 cup butter, melted
1 tsp cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon nutmeg
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 slow cooker. Peel, core and thinly slice
the apples. Mix lightly together the honey,
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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