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Apple Nut Bread Pudding
8 slices raisin bread -- cubed
2 medium tart apples -- peeled and sliced
1 cup chopped pecans -- toasted
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs -- lightly beaten
2 cups half-and-half cream
1/4 cup apple juice
1/4 cup butter or margarine -- melted
Vanilla ice cream
Place bread cubes, apples and pecans in a greased slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream. Yield: 6-8 servings.
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