* 2 tablespoons butter
* 2 apples, cored peeled, and chopped
* 3/4 cup brown sugar, divided
* 1 1/2 teaspoons cinnamon, divided
* 2 large eggs
* 12 oz can evaporated milk
* 3/4 cup apple juice
* 2 1/2 cups French bread torn in 1/2 to 1- inch pieces


CINNAMON APPLE BREAD PUDDINGMelt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish
which will fit in the slow cooker/Crock Pot. Sprinkle with 2 tablespoons
brown sugar and ½ teaspoon cinnamon. Add apples. Whisk eggs, milk,
and apple juice together; mix in remainder of brown sugar, 1 teaspoon
cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in
the slow cooker/Crock Pot. Pour 3/4 cup hot water into the the slow
cooker/Crock Pot. Place the casserole dish on the ring in the slow
cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, until knife
inserted comes out clean. Serve warm with vanilla ice cream or
sweetened whipped cream.

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