Apple pie and bread pudding combine to create a delectable, hassle-free dessert. Excellent use for the bread from yesterday night’s meal.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 Granny Smith apples – peeled, cored, and chopped
- 3 cups 1-inch bread cubes
- 4 large eggs
- 2 (12 fluid ounce) cans evaporated skim milk
- ¾ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
Instructions
- Combine apples and bread in the crock of a slow cooker.
- Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
- Cook on High until custard forms, 3 to 4 hours.
- Splenda(R) can be substituted for the brown sugar if desired. Check package for substitution amounts.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 257 mg |
| Sugars | 38 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
1.30.21 Not sure what happened, because I followed the instructions to the letter. The eggs cooked up almost like overdone scrambled eggs, and there was no custard. Yes, it tasted OK, but the consistency was strange, and it had zero eye appeal.
Flavor was good, not to sweet. It never formed a custard like consistency. Maybe less milk? I ended up using a whole loaf of Brioche bread, and put it under the broiler in the end to brown the top. Still was way to soggy for me.
Instead of berries I just added another 16 oz of peaches and kept everything else to the recipe, next time I’m going to use apples instead because the spices would work really well for that.
Not surprised that this was delicious. Great recipe and will make this again.
I made a few adjustments after reading previous reviews. Used 4 cups stale bread and added a dash of cardamom. If I had cooked it a wee bit longer, it would have been PERFECT, but that’s my own fault. Great basic recipe!
No changes made to it and i will make this again. it was a hit with the family
It was okay. Not the best ever. We did eat it, but the younger kids in particular weren’t fans. Maybe I overcooked it or something. Other bread puddings I’ve made in the past have been better.
Seemed overly soggy. Followed directions. It had good flavor.
Mine didn’t turn out as great as I’d hoped it would; the custard never formed. 🙁 Maybe someone can help me figure out where I went wrong? I used soft wheat bread, would that make that big of a difference?
This was a wonderful recipe, so much better than the plain bread pudding recipes I’ve tried. I can’t say that I would change anything, it was perfect when followed the exact recipe.