I made this once and it was okay then I halved it and reworked it and it turned out much better the second time round. The original recipe came from the lovely folks on my crock pot Yahoo group and called for thinly sliced apples which kept the pudding from setting up quite right. Chopping the apples and making a slightly higher liquid-to-bread ratio helped. It made 4 good-sized servings.
Honey-Bourbon Bread Pudding
5 slices cinnamon raisin bread, diced
1 medium tart apple, coarsly chopped (I used Granny Smith)
1/4 c. honey
1 1/2 tsp. cinnamon
1 tsp. vanilla
1 c. half and half
1/3 c. milk
3 Tbs. bourbon
2 Tbs. butter, melted
Spray smaller crock pot (like 2-3 qt. size) with non-stick spray. Place bread cubes and chopped apple in. In a medium bowl mix together the honey, cinnamon and vanilla. Add eggs and mix well. Blend in half and half and then stir in bourbon. Pour egg mixture over bread and apples. Drizzle with the melted butter. Cover and cook on low until custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream.