WKYT - Chef Walter - Recipes

Apple-Pecan Bread Pudding Monday, January 31, 2011


Based on a recipe from Grandparents.com given to me by Shirley Nash-Pitts

Cooking spray
5 or 6 cups toasted bread cubes (any kind of good firm bread will work)
2 Granny Smith apples, peeled, cored and diced
¼ cup butter, melted
½ cup pecans, coarsely chopped
1 cup raisins (optional)
1 cup brown sugar
2 tsp pumpkin pie spice
4 eggs
2 cups half-and-half (or one cup half-and-half and one cup milk)


Spray a slow cooker inside with cooking oil spray. Put the bread cubes into the cooker and sprinkle with the butter. Add the apples and toss to coat. Add the pecans, raisins and brown sugar and sprinkle with the pumpkin pie spice. Toss again lightly. In a mixing bowl, whisk together the eggs and half-and-half and pour evenly over the top of the ingredients in the cooker. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours. The pudding is done when the top is lightly browned and the center is set. This is not bad served with vanilla ice cream.


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