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Ingredients

• 16 slices day-old, firm-textured white bread (1 small loaf)
• 1 3/4 cups milk
• 1 (8-ounce) package mixed dried fruit
• 1/2 cup pecans or walnuts
• 1 medium apple
• 4 tablespoons butter, melted
• 1/3 cup firmly packed brown sugar
• 1 large egg, slightly beaten
• 1 teaspoon cinnamon
• 1/4 teaspoon each nutmeg and ground cloves

Directions

• 1
  Tear the bread, with crusts, into 1- to 2-inch pieces.
• 2
  Place bread in slow cooker. Pour milk over bread; let soak 30 minutes.
• 3
  Chop dried fruit into small pieces; set aside. Chop nuts; set aside. Core and chop apple; set aside.
• 4
  Stir dried fruit, nuts and apple into slow cooker. Combine butter, brown sugar, egg, cinnamon, nutmeg and cloves in medium bowl; mix well. Pour over bread mixture. Stir well to combine.
• 5
  Cover and cook on LOW until skewer inserted in center of pudding comes out clean, 31/2 to 4 hours.
• 6
  Spoon pudding into individual serving bowls; serve bread pudding immediately.
• 7
  Garnish with additional dried fruits, such as cherries, cranberries, apricots or raisins, if desired. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.