Wednesday, April 30, 2008

Apple Pie Bread Pudding

Apple Pie Bread Pudding

Nonstick cooking spray 3 eggs, beaten 2 cups milk, half and half or light cream 1/2 cup sugar 1 can chunky apple pie filling (21 oz.), the more fruit kind 6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry) Whipped cream or vanilla ice cream, optional

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Serves 6

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