WELCOME

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, November 13, 2012

APPLE-WALNUT BREAD PUDDING

8 slices multi-grain bread, cubed
2 medium-size tart apples, peeled & sliced
1 cup chopped toasted walnuts
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
2 egg whites, lightly beaten with the whole eggs
2 cups cream
1/4 cup apple juice
2 tablespoons butter, melted

Grease lightly or spray with nonstick cooking spray, the interior of a crockery slow cooker or crockpot.

Combine the bread cubes, apples, and walnuts together gently and place in the prepared slow cooking.

Combine the sugar, cinnamon, and nutmeg; add the eggs with egg whites, cream, apple juice, and butter.  Mix together well and pour over the bread cube mixture.

Cover and cook on low for 3 to 4 hours or until a knife inserted in the center comes out clean.

Serve with ice cream or whipped cream, if desired.

Yield: 8 to 10 servings

Note: File Photo

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