Apple maple walnut bread pudding cooks away in the slow cooker
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Hey there, time traveller!
This article was published 16/11/2011 (5401 days ago), so information in it may no longer be current.
This yummy bread pudding uses maple syrup as the sole sweetener. Simmered away in the slow cooker, it’s a real kid pleaser and nutritious as well.
Apple Bread Pudding
2 l (8 cups) slightly dry bread cubes
750 ml (3 cups) chopped peeled apples (such as Empire, Golden Delicious or Cortland)
125 ml (1/2 cup) dried cranberries or raisins
4 eggs
750 ml (3 cups) 2 per cent milk
300 ml (1 1/4 cups) pure maple syrup
175 ml (3/4 cup) chopped walnuts or pecans
Place bread cubes in slow cooker. Mix in apples and cranberries. In large bowl whisk together eggs, milk and 175 ml (3/4 cup) 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 30 minutes.
To serve, spoon into bowls, drizzle each with 15 ml (1 tbsp) maple syrup.
Makes 8 servings.
Nutritional information per serving: 426 calories, 10 g protein, 13 g fat, 70 g carbohydrate, 3 g fibre.
Source:Foodland Ontario.