Slow cooker apple bread pudding

Make these individual apple bread pudding cups right in your slow cooker. With no dairy or refined sugar, they're a perfect on-the-go breakfast this fall.

Oh look: It's still September so The Ninj is still not talking about pumpkin.

Well, at least until next week.

You know I'm devoted to seasonality and September is the best month for apples: crisp, tart, crunchy, sweet ... GGGAAAAHHHH! I love apples! Even writing about them gets me excited to make something from apples.

So I made individual apple bread pudding cups in Mason jars in my slow cooker. Squeeeeeeeeeeeeeeeee!  But before we talk about the recipe, you have to hear the backstory on this one first. 

A friend of mine wanted to make my slow cooker bread pudding for a dinner party but was having a hard time finding a heat-safe loaf pan that would fit in her crockpot (mine is oval-shaped, so it's not an issue for me). That's when it occurred to me that I could put my crazy-hoarder-lady supply of canning jars to good use and make individual bread pudding cups.

OMG. Too stinkin' adorbs. I was practically peeing myself with excitement.

If you're familiar with my slow cooker bread pudding recipe, you know that it basically uses the crockpot as a water bath. Easy peasy! This is also how I make my apple pie oatmeal (yes, I'm seriously freakin' obsessed with making recipes in my crockpot).

Oooh! Ooooh! Guess what else? There's no dairy and no refined sugar in this apple bread pudding. I know, right? It's a bit healthier than most bread pudding recipes, so I give you full permission to eat it for breakfast.

Get ready to ROCK YER CROCK, ma peeps: It's time to eat dessert for breakfast.

Are you as big a fan of apples and crockpots as The Ninj? Yeah, I don't think you could possibly be, but if you share my love, leave a comment: The Ninj wants to know.

Slow Cooker Apple Bread Pudding

Ingredients:
4 cups cubed rustic bread (preferably a tad stale)
1 apple, peeled, cored and diced
2-3 tablespoons raisins
2 cups soymilk
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup pure maple syrup
1-2 tablespoons bourbon (optional, unless you are The Ninj)

Directions:
Divide the bread, apples and raisins evenly among 6 half-pint canning jars. In a large measuring cup or bowl, whisk together all the remaining ingredients and pour evenly over the dry ingredients in the canning jars. Give the contents of each jar a gentle stir and then place the jars in the crock of a large slow cooker. Add water to the crock until the level is just above the ingredient line in the jars, being careful not to fill it too high (you don't want water getting into your jars!). Do NOT put lids on the jars! Put the cover on the slow cooker and cook on LOW for 6-7 hours (overnight is perfect).

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