Walnut and Apple Bread Pudding

• 2 tablespoons unsalted butter
• 6 cups levain or country bread, cut into 1-inch cubes
• 2 Granny Smith apples, peeled, cored, and cut into 1-inch (or smaller) cubes
• 2 tablespoons ground cinnamon or apple pie spice
• 1 cup chopped walnuts
• 1/2 cup raisins
• 4 cups whole milk
• 1/2 cup sugar
• 4 large eggs
• Whipped cream or ice cream, for serving
• Brown sugar, for sprinkling

1. Coat the interior of the slow cooker insert with the butter.
2. In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible.
3. (I use clean hands, the best mixing device I know of.)
4. Place the bread and apple mixture in the slow cooker insert.
5. In a blender, combine the milk, sugar, and eggs and blend thoroughly.
6. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
7. Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
8. Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
9. Tea or coffee are good choices here.
10. If you can find one, a Canadian apple ice wine would be delightful.

unsalted butter, country bread, apples, ground cinnamon, walnuts, raisins, milk, sugar, eggs, cream, brown sugar

Taken from www.epicurious.com/recipes/food/views/walnut-and-apple-bread-pudding-379727 (may not work)