Cranberry-Apple Pecan Bread Pudding

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  • 1 cup pecans, coarsely chopped
  • 8 slices raisin bread, diced
  • 2 medium green cooking apples
  • 1 cup granulated 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, melted
  • Vanilla ice cream, for serving


  1. Heat oven to 350 degrees F. Spread pecans in a shallow baking pan and toast until golden, about 8 to 10 minutes, stirring occasionally.
  2. Meanwhile, place bread cubes in a greased 3-quart or larger slow cooker.
  3. Peel, core and thinly slice the apples on top of bread.
  4. Mix together the sugar, cinnamon and nutmeg; add eggs and mix well.
  5. Blend in half and half or milk and then stir in bourbon or brandy.
  6. Lightly mix pecans with bread and apples; stir in dried cranberries.
  7. Pour egg mixture over all. Drizzle with butter.
  8. Cover and cook on LOW until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
  9. Let pudding stand, covered, for about 15 minutes.
  10. Serve warm with ice cream, if desired.

Posted by Annette at Recipe Goldmine 12/6/2001 12:25 pm.

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