of the sugar mixture in the bottom of the prepared slow cooker. Set the remaining sugar mixture aside.
Cut each biscuit into quarters. Add biscuits and apples to sugar mixture in the bowl, tossing to coat. Add mixture to slow cooker. Sprinkle with any remaining sugar mixture. In a small bowl stir together butter, apple cider, and vanilla; pour over biscuits.
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 that condensation does not drip onto bread. Cover opening of slow cooker with paper towels and place lid on top. Cool for 10 to 15 minutes Run a knife around the edge of slow cooker, then move bread to serving platter. Spoon any topping from the cooker onto bread; cool slightly. Serve warm.
Yield: 14-16 servings Total time: 2 1/2 hours
It's simple recipe with few ingredients (and a bit of cheater's recipe with the packages of instant oatmeal), but the apple cinnamon oatmeal bread is one of the very first recipes that I made seven-odd years ago, around the same time that I became obsessed with watching Christine Cushing, Anna Olson, Jamie Oliver, and Iron Chef
Apple cinnamon bread pudding. Here is a quick recipe for reusing bread. 12 pieces of old sliced bread cut into cubes. 1 apples cut into cubes. Soak the bread and apples with the mixture and leave it for about 10 minutes. 1 apples cut into cubes