Apple Pecan Bread Pudding

Apple Pecan Bread Pudding
Thanks, Peggy

1 cup pecans, coarsely chopped
3 large eggs
8 slices raisin bread, diced
2 cups Half-and-half® or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine, melted
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:

Heat oven to 350º F (175º C). Spread pecans in a shallow baking pan and bake until golden, about 8 - 10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased 3-qt. or larger slow cooker.

Peel, core and thinly slice apples. Mix sugar, cinnamon and nutmeg lightly, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter.
Cover and cook on Low until apples are tender when pierced and custard is set; about 3-1/2 - 4-1/2
hours. Let pudding stand, covered, about 15 minutes.

Serve warm with ice cream.