Categories: Apples, Breakfast, Slow Cooker
Ingredients
- cooking spray
- 4 cups toasted bread cubes (approximately 8 slices)
- 2 granny smith apples , peeled, cored, and diced
- 1/4 cup butter , melted
- 1/2 cup coarsely chopped pecans
- 1 cup raisins
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 3 eggs
- 2 cups half-and-half
Directions
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Use a 2-quart slow cooker.
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Spray your stoneware insert well with cooking spray.
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Put the toasted bread cubes into your cooker and add the diced apples.
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Toss the bread and apples with the melted butter.
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Dump in the pecans, raisins, and brown sugar, and sprinkle in the pumpkin pie spice.
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Stir gingerly to distribute the ingredients evenly.
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In a mixing bowl, whisk together the eggs and half-and-half, and pour evenly over the top.
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Cover and cook on LOW for 4-5 hours, or on HIGH for 3-4 hours.
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Your pudding is done when it has browned on top and pulled away from the sides.
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The center should be set and not super jiggly.
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Serve warm with vanilla ice cream as a dessert or plain for breakfast.