1 c Pecans; coarsely chop
3 Eggs
8 sl Raisin bread; diced
2 c Half & half or milk
2 md Apples, green
1/4 c Bourbon or brandy
1 c Sugar
1/4 c Butter or margarine; melted
1 ts Cinnamon
Vanilla ice cream (opt.)
1/2 ts Nutmeg
Preheat oven to 350 . Spread pecans in a shallow baking
pan and bake until golden, about 8-10 minutes, stirring
occasionally.
Meanwhile, place bread cubes in a greased 3 qt. or
larger slow cooker. Peel, core and thinly slice the
apples. Mix lightly together the sugar, cinnamon and
nutmeg, add eggs and mix well. Blend in half and half or
milkand then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg
mixture over bread. 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.
