Honey and Apple Bread Pudding
8 slices of thick day old Bread
1/4 cup Cream
1 stick of Butter
3 cooking Apples (I use granny smith to cook with)
3/4 cup golden Raisins
1 cup Apple juice
1/4-1/2 cup Honey (depends on your personal taste)
2 Tbs. fresh Lemon juice
1 Tbs. grated Lemon zest
1 tsp. ground Cinnamon
1/2 tsp. Nutmeg
Coat your slow cooker with non-stick cooking spray.
Preheat your broiler. On a baking sheet lined with parchment paper, cut your bread into slices (if it isn't already) and butter. Place under the broiler until they are toasted to your liking. (I like mine just a barely golden brown). Remove from broiler, let cool and break bread into pieces.
Cut your apples into chunks. (You can peel them or leave them with the skin on)
Put the bread in the Crock Pot and add the raisins and apples.
In a small bowl whisk the lemon juice, apple juice, honey, zest, spices, and butter. Pour over the bread evenly and make sure it is all well coated. Turn your crock pot onto low and let cook for 5-6 hours or until your apples are soft enough for you.
Turn off crock pot when finished cooking and let stand for 15 minutes. Serve with either whipped cream, ice cream, or my rum sauce which I will tell you how to make below.
1 1/2 cups Butter
1/4 cup dark Rum
3 cups Powdered Sugar
1 egg Yolk
Melt butter in a sauce pan over medium heat. Add the rum. Slowly whisk in the powdered sugar. Temper the egg yolk and then slowly pour into the pan while whisking. Bring the temp. up to 160 degrees, and you're done. Spoon over finished bread pudding!!