Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, September 25, 2012


8 slices raisin bread, cubed (whoe-wheat if possible)
2 medium-size Granny Smith apples, peeled and sliced
1 cup chopped, toasted pecans
3/4 cup granulated sugar (Or Splenda for Diabetics)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg, beaten slightly
3 egg whites, lightly beaten
2 cups milk
1/4 cup unsweetened apple juice
2 tbsp butter, melted

Lightly spray the interior of a slow cooker or crock pot with nonstick cooking spray.

Place the bread cubes, apples, and nuts into the prepared cooker; mix together.

In a mixing bowl combine the sugar or Splenda, cinnamon, and nutmeg.  Add the egg, egg whites, milk, apple juice, and melted butter; stir to mix together well.  Pour mixture over the bread mixture in the cooker.

Place the lid on the cooker and cook on low 3 to 4 hours or until a knife inserted into the center comes out clean.

Delicious served with ice cream!

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