Crock-Pot Apple Pie Bread Pudding
Taste of apple pie in a bread pudding. Topped with a scoop or two of vanilla ice cream.
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Dessert
Cuisine American
apple pie filling
- 2 pounds Gala Apples cored, peeled and chopped
- 4 tablespoons Unsalted Butter
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
- 3/4 cup Brown Sugar
bread pudding ingredients
- 1 14oz French Bread sliced and cubed
- 5 medium Eggs
- 4 tablespoons Unsalted Butter melted
- 2 1/4 cups Milk
- 2 teaspoons Pure Vanilla Extract
- 1/2 cup Light or Dark Brown Sugar
- 2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Allspice
- 1/8 teaspoon Ground Nutmeg
In a skillet on the stove, add the ingredients for the apple pie filling. Stirring as the apples cook until the sauce thickens. Or substitute 1 can of store purchased apple pie filling.
Add the cubed bread to the bottom of a 5 or 6 qt slow cooker or a casserole slow cooker.
In a medium mixing bowl, whisk the ingredients for the bread pudding. Pour the liquid over the top of the cubed bread tossing the bread to coat as you pour.
Allow the bread to soak up the liquid tossing every few minutes. (total 15 minutes)
Spoon the apple pie filling over the top of the casserole. Toss to mix the apples in with the bread.
Cover and cook on LOW for 3 hours or until the middle has set.
Serve with a scoop of vanilla ice cream.