Apple Pie Bread Pudding
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2
cups dry)
Whipped cream or vanilla ice cream (optional)
Directions
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with
nonstick cooking spray; set aside.
2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir
in pie filling and bread cubes. Pour mixture into the prepared cooker.
3. Cover and cook on low-heat setting for 3 hours until a knife inserted
near center comes out clean (mixture will be puffed). Remove liner from
cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to
45 minutes to cool slightly before serving (pudding will fall as it
cools).
4. To serve, spoon bread pudding into dessert dishes. If desired, top
each serving with a dollop of whipped cream or a scoop of vanilla ice
cream. Makes 6 servings.
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