• Mon Apr 23 2012
  • Foodland Ontario

This yummy bread pudding uses maple syrup as the sole sweetener.

Simmered away in the slow cooker, it’s a real kid pleaser and good for your family as well.

If you are using baker’s bread, leave the cubes out overnight in the refrigerator. If using commercial bread, you may need a couple of days.

To toast nuts, place them in a single layer in a 350 F (180 C) oven until just fragrant.

Apple Bread Pudding

 Makes 8 servings
8 cups (2 L) slightly dry bread cubes
3 cups (750 mL) chopped peeled apples, such as Cortland, Empires OR McIntosh
½ cup (125 mL) dried cranberries OR raisins
4 eggs
3 cups (750 mL) 2 per cent milk
1¼ cups (310 mL) pure maple syrup
3/4 cup (180 mL) toasted chopped walnuts OR pecans

Place bread cubes in the slow cooker.

Mix in apples and cranberries. In large bowl whisk together eggs, milk and 3/4 cup (180 mL) of maple syrup; pour over bread cubes, making sure bread is moistened.

Cook on low for about 4 hours or until set in centre, sprinkling walnuts over top in the last 30 minutes.

To serve, spoon into bowls, drizzle each with 1 tbsp (15 mL) maple syrup.

Approximate nutrition per serving: 426 calories, 13 g fat, 10 g protein, 70 g carbohydrates, 3 g fibre




http://www.thespec.com/living/food/a...he-slow-cooker