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!