Slow Cooker Apple and Cinnamon Bread Pudding Recipe

• Peel and core the apples. Slice and cut into triangles.
• Melt the butter and pour it in the bottom of a 2 to 3 quart baking dish that fits into the crock of the slow cooker.
• Combine 3 tbsp. of brown sugar and 3/4 tsp. of cinnamon; sprinkle over the bottom of the casserole.
• Pour apples evenly into the bottom of the casserole.
• Whisk the eggs, milk, and apple juice together to blend.
• Add in the remaining brown sugar and cinnamon. Add in the torn bread pieces and toss.
• Pour the bread mixture into the baking dish on top of the apples. Spread out evenly.
• Place a rack or crumpled aluminum foil in the bottom of the slow cooker crock and pour in 1 cup of hot water.
• Place the baking dish on top of the rack, place the cover on the slow cooker. Turn it on high and cook for 3 to 4 hours.
• To test for doneness, insert a knife into the middle of the bread pudding and it should come out clean.
• Serve while warm topped with whipped cream or ice cream.

Note: If you do not have a baking dish or casserole that will fit in the slow cooker you are using, look for a foil pan in the baking section of the supermarket. They have many sizes and shapes to choose from and they are flexible so it is sometimes easier to get them to fit. The one shown is round and has been bent slightly to give it an oval shape to fit the slow cooker. They are very inexpensive and can be tossed when done, making for easy clean up.