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Cranberry Apple Bread Pudding
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1 cup pecans, coarsely chopped
8 slices raisin bread, diced
2 medium green cooking apples
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
2 cups half-and-half or milk
1/4 cup bourbon or brandy
1/2 cup dried cranberries
1/4 cup butter or margarine, melted
Vanilla ice cream, for serving
Preheat oven to 350 degrees F. Spread pecans in a shallow baking pan and toast until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3-quart or larger slow cooker. Peel, core and thinly slice the apples on top of bread. Mix together the sugar, cinnamon and nutmeg; add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples; stir in dried cranberries. Pour egg mixture over all. 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.
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