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Cinnamon-Apple Bread Pudding
Ingredients
2 tablespoons butter
2 apples, cored peeled and chopped
¾ cup brown sugar, divided
1 ½ teaspoons cinnamon, divided
2 large eggs
12 oz can evaporated milk
¾ cup apple juice
2 ½ cups French bread torn in ½ to 1- inch pieces
Method
Melt butter in bottom of a 1 ½ to 2 quart casserole or soufflé dish which will fit in the slow cooker. Sprinkle with 2 tablespoons brown sugar and ½ 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 aluminium foil ring in the slow cooker. Pour ¾ 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 ½ hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.
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