1 C. pecans, coarsely chopped
8 slices raisin bread, diced
2 C. half-and-half or milk
2 medium green apples
1/4 C. bourbon or brandy
1 C. granulated sugar
1/4 C. butter or margarine, melted
1 tsp. cinnamon
Vanilla ice cream (optional)
1/2 tsp. nutmeg
Preheat oven to 350ºF.
Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased crock pot.
Peel, core and thinly slice the apples
Mix lightly together the sugar, cinnamon and nutmeg, 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 to 4 1/2 hours.
Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.