Apples and walnuts ripen at about the same time, and are often grown in the same region. Pair them with a crusty, rustic loaf of bread, some spices, milk, and eggs, and you’ve got a perfect dessert for a fall afternoon. Puddings and bread puddings are particularly easy to make in a slow cooker, and the results are nearly always perfect.
Recipe information
Yield
serves 4 to 6
Ingredients
2
6
2
2
1
1
4
1
4
Need to make a substitution?
Preparation
Step 1
Coat the interior of the slow cooker insert with the butter.
Step 2
In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible. (I use clean hands, the best mixing device I know of.) Place the bread and apple mixture in the slow cooker insert.
Step 3
In a blender, combine the milk, sugar, and eggs and blend thoroughly. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
Step 4
Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
Step 5
Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
Suggested Beverage
Step 6
Tea or coffee are good choices here. If you can find one, a Canadian apple ice wine would be delightful.