Apple-Pecan Bread Pudding

  • Canola oil cooking spray
  • 1 loaf (16-ounce) cinnamon bread, cut into 1-inch cubes
  • 1 can (21-ounce) apple pie filling
  • 1 1/2 cups chopped pecans
  • 1 can (12-ounce) evaporated milk
  • 1 1/2 cups heavy cream
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground allspice
  • Pinch salt
  • 2 tablespoons butter, cut into tiny pieces
  • 3/4 cup caramel topping
  • 2 tablespoons bourbon
  • Whipped dessert topping, thawed (optional)

Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together bread, pie filling, and pecans until combined.

In a medium bowl, whisk together evaporated milk, cream, eggs, brown sugar, allspice, and salt until combined. Pour over bread mixture; stir gently until bread is saturated. Pour into slow cooker and dot with butter.

Cover and cook on Low heat setting for 3 to 4 hours.

In a small microwave-safe bowl, stir together caramel topping and bourbon. Cover and microwave on High setting (100 percent power) for 1 to 2 minutes or until warm. Serve bread pudding topped with caramel-bourbon sauce and whipped topping (optional).

  • Yields: 6 servings
  • Preparation Time: Prep 15 minutes Cook 3 to 4 hours (Low)
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