Categories: Apples, Breakfast, Slow Cooker

Ingredients

• cooking spray
• 4 cups toasted bread cubes (approximately 8 slices)
• 2 granny smith apples , peeled, cored, and diced
• 1/4 cup butter , melted
• 1/2 cup coarsely chopped pecans
• 1 cup raisins
• 1 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 3 eggs
• 2 cups half-and-half

Directions

1. Use a 2-quart slow cooker.

2. Spray your stoneware insert well with cooking spray.

3. Put the toasted bread cubes into your cooker and add the diced apples.

4. Toss the bread and apples with the melted butter.

5. Dump in the pecans, raisins, and brown sugar, and sprinkle in the pumpkin pie spice.

6. Stir gingerly to distribute the ingredients evenly.

7. In a mixing bowl, whisk together the eggs and half-and-half, and pour evenly over the top.

8. Cover and cook on LOW for 4-5 hours, or on HIGH for 3-4 hours.

9. Your pudding is done when it has browned on top and pulled away from the sides.

10. The center should be set and not super jiggly.

11. Serve warm with vanilla ice cream as a dessert or plain for breakfast.

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