Preheat oven to 350~. 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 milkand 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. Posted to MM-Recipes Digest V4 #132 by firstname.lastname@example.org (Angela Gilliland) on May 12, 1997
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 186 (35%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 408.9mg||126 %|
|Sodium 135.3mg||5 %|
|Potassium 135.6mg||4 %|
|Total Carbohydrate 76.4g||22 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 76g|
|Protein 12g||17 %|
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Calories per serving: 527
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