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Cinnamon Apple Bread Pudding
2 tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1 1/2 teaspoons cinnamon, divided
2 large eggs
12 oz can evaporated milk
3/4 cup apple juice
2 1/2 cups French bread torn in 1/2 to 1- inch pieces
Melt butter in bottom of a 1 1/2 to 2- quart casserole or soufflé dish which will fit in the slow cooker. Sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Add apples. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in the slow cooker. Pour 3/4 cup hot water into the slow cooker. Place the casserole dish on the ring in the slow cooker. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.
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