1 cup pecans coarsely chop
3 eggs
8 slices raisin bread diced
2 cups half & half or milk
2 medium apples, green
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine melted
1 teaspoon cinnamon
vanilla ice cream (opt.)
1/2 teaspoon nutmeg

Preheat oven to 350? F. 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 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