Slow-Cooker Apple-Bread Pudding
Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. Firm, tart apples are best for baking: look for Granny Smith, Honeycrisp or Jonathan. The cooked bread pudding can be stored in the refrigerator in an airtight container for up to 1 week.
- 6 cup(s) crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
- 2 medium tart apples, peeled, cored and shredded
- 1/2 cup(s) golden raisins
- 1/2 cup(s) semisweet chocolate chips
- 1 cup(s) fat-free egg product
- 3/4 cup(s) water
- 1 14-ounce can(s) sweetened condensed milk, preferably low in fat
- 2 teaspoon(s) pumpkin pie spice, divided
- 1 cup(s) fat-free plain yogurt
- 1 tablespoon(s) sugar
- 1/2 cup(s) apple juice
- Step 1: Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.
- Step 2: In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.
- Step 3: Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.
- Step 4: While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.
- Step 5: To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.
- If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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