1 c Pecans; coarsely chop
3 Eggs
8 sl Raisin bread; diced
2 c Half & half or milk
2 md Apples, green
1/4 c Bourbon or brandy
1 c Sugar
1/4 c Butter or margarine; melted
1 ts Cinnamon
Vanilla ice cream (opt.)
1/2 ts Nutmeg
Preheat oven to 350~. Spread pecans in a shallow baking pan and
bake until golden, about 8-10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3 qt. or larger slow
cooker. Peel, core and thinly slice the apples. Mix lightly together
the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half
and half or milkand then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg mixture over
bread. Drizzle with butter. Cover and cook on low until apples are
tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
Let pudding stand, covered, for about 15 minutes. Serve warm with
ice cream, if desired.
Yields
8 Servings