Once you make this apple pie bread pudding you’ll be inspired to make it time and time again. Guaranteed! This apple pie bread pudding is one of my favorite desserts. It’s easy to make and I seriously cannot get enough of it! This recipe is certainly a keeper and it’s going into my top secret recipe card box for safe keeping! I don’t ever want to lose track of this yumminess. Can you blame me?
Wow! Bread pudding at a wedding reception? It really is that good, and I’m definitely making it for the next potluck at work. When I served it at home I offered the family either cool whip or ice cream. We do this thing where we freeze our Cool Whip and it’s a mix of both. The great part about doing this is that it keeps the Cool Whip from melting too fast.
Ingredients
Pam nonstick cooking spray
3 Eggland’s Best eggs, lightly beaten
2 cups TruMoo milk, half and half or light cream
1/2 cup Domino sugar
1 can Comstock chunky apple pie filling, with 10% added fruit, 21 oz
4 1/2 cups dried 1/4 inch cinnamon raisin bread cubes (8 or 9 slices)
whipped cream or vanilla ice cream, optional
Instructions
Lightly coat inside of a 3 1/2 or 4-quart slow cooker with cooking spray. Set aside.
In large bowl, whisk together eggs, milk and sugar. Stir in pie filling; gently stir in bread cubes. Transfer mixture to the prepared cooker.
Cover and cook on low setting about 3 hours or til a knife inserted near center comes out clean. Mixture will puff up.
Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly. Pudding will fall as it cools.
To serve, spoon warm bread pudding into dessert dishes. If desired, serve with whipped cream or ice cream. Serves 6
To make dried bread cubes, preheat oven to 300. Cut fresh bread into 1/2 inch cubes. Spread in single layer in 15 x 10 inch baking pan. Bake for 10 to 15 minutes or til cubes are dry, stirring twice. Cool. Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
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Quick Tip: I cubed then baked the bread at 200 degrees for about ten minutes to give it that “day old” texture. Line the bottom of the crock with foil for easy cleanup.
