Apple maple walnut bread pudding cooks away in the slow cooker

This yummy bread pudding uses maple syrup as the sole sweetener. Simmered away in the slow cooker, it’s a real kid pleaser and nutritious as well.

Apple Bread Pudding

2 l (8 cups) slightly dry bread cubes

750 ml (3 cups) chopped peeled apples (such as Empire, Golden Delicious or Cortland)

125 ml (1/2 cup) dried cranberries or raisins

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4 eggs

750 ml (3 cups) 2 per cent milk

300 ml (1 1/4 cups) pure maple syrup

175 ml (3/4 cup) chopped walnuts or pecans

Place bread cubes in slow cooker. Mix in apples and cranberries. In large bowl whisk together eggs, milk and 175 ml (3/4 cup) of maple syrup; pour over bread cubes, making sure bread is moistened.

Cook on Low for about 4 hours or until set in centre, sprinkling walnuts over top in 30 minutes.

To serve, spoon into bowls, drizzle each with 15 ml (1 tbsp) maple syrup.

Makes 8 servings.

Nutritional information per serving: 426 calories, 10 g protein, 13 g fat, 70 g carbohydrate, 3 g fibre.

Source:Foodland Ontario.