Slow Cooker Apple Walnut Bread Pudding

Slow Cooker Apple Walnut Bread Pudding 2 tbsp granulated sugar 4 tsp ground cinnamon, divided 2 cups diced Granny Smith apples 4 eggs 1 cup half-n-half 1/2 cup apple sauce 1/2 cup caramel ice cream topping 1/2 cup brown sugar, packed 8 cups cubed day-old bread 1 tsp vanilla extract 1/2 cup chopped walnuts 1/2 tsp ground nutmeg 1/4 tsp salt Powdered sugar, vanilla ice cream, and caramel ice cream topping for serving, optional Mix together the granulated sugar and two teaspoons ground cinnamon. Sprinkle it over the diced apples and stir to coat. Set aside. In a separate bowl, whisk together eggs, half-n-half, apple sauce, caramel ice cream topping, brown sugar, vanilla extract, two teaspoons of cinnamon, nutmeg, and salt. Make the bottom layer in a greased slow cooker by spreading four cups of the cubed bread on the bottom. Sprinkle with one cup of the diced apples and a quarter cup of the chopped walnuts. Pour half of the egg mixture over the bottom layer. Make the top layer by adding the remaining ingredients in the same order. Gently stir everything to coat the bread with the egg mixture. Cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Uncover and cook for 10 minutes to help absorb extra liquid. Serve warm with powdered sugar, vanilla ice cream and caramel topping. Notes If you do not have day-old bread, cut bread into cubes and bake them at 325 degrees for about 5 minutes on an ungreased baking sheet.