Recipes
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Slow Cooker Whole Wheat Bread Pudding with Apples and Walnuts
December 17, 2011 by Melanie Zook
I like simple breakfast ideas for when we have house guests. Bonus if they’re healthy. Even better if they’re make-ahead. That way, we can focus on relaxing & enjoying our company in the morning.
Bread pudding for breakfast? When it’s made like this, with whole grains, apples, flaxseed, eggs, & walnuts, why not? This one’s perfect with a good, strong cup of French roast coffee.
This recipe is adapted from the Meal Makeover Moms (published in a recent issue of Kiwi Magazine). The ingredients are only guidelines—have fun experimenting with different spices, nuts & dried fruits. Or try maple syrup or honey in place of the brown sugar.
Ingredients
4 eggs, beaten
½ cup brown sugar
2 cups 1% milk
2 teaspoons flaxseed, ground (I add more, since it blends in so well)
1 teaspoon butter, melted
½ teaspoon vanilla extract
¼ teaspoon nutmeg (I also add cinnamon)
8 slices cinnamon swirl bread, cut into cubes (I make half of it whole wheat bread)
2 apples, cubed (I leave the skins on)
¾ cup walnuts, chopped
½ cup golden raisins (I use golden & regular raisins.)
Method
Coat your slow cooker with cooking spray.
In a large bowl, beat the eggs, then whisk in the brown sugar.
Stir in milk, flaxseed, butter, vanilla, & spices.
Add in raisins & walnuts.
Stir in bread & apples, until moistened.
Pour into slow cooker.
Store in refrigerator, until ready to cook.
Cook on high for 2½ hours or low for 4 hours.
Serve warm, either alone, or with milk, whipped cream, or even vanilla ice cream!
