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- Nonstick cooking spray
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 7 1/2ounce can refrigerated biscuits (40 biscuits total)
- 1 1/2 cups diced, peeled cooking apples
- 1/2 cup chopped pecans
- 1/2 cup butter, melted
- 1/3 cup rum or apple juice
- 1 teaspoon vanilla
1. Coat the inside of a 4-quart slow cooker with cooking spray. In an extra-large bowl stir together granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle 2 tablespoons of the sugar mixture in the bottom of the prepared slow cooker. Set the remaining sugar mixture aside.
2. Cut each biscuit into fourths. Add biscuit pieces, apples, and pecans to sugar mixture in the bowl, tossing to coat. Add coated mixture to slow cooker. Sprinkle with any remaining sugar mixture. In a small bowl stir together butter, rum, and vanilla; pour over biscuits.
3. Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a knife inserted in center comes out clean. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around the edge of slow cooker; transfer bread from cooker to a large serving platter. Spoon any topping and nuts that remain in cooker onto bread; cool slightly. Serve warm.
- Servings Per Recipe 14,
- cal. (kcal) 372,
- Fat, total (g) 18,
- chol. (mg) 18,
- sat. fat (g) 7,
- carb. (g) 47,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 24,
- pro. (g) 5,
- vit. A (IU) 194,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 656,
- Potassium (mg) 141,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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