Caramel Apple Bread Pudding (Deep Covered Baker)

Lightly spray Deep Covered Baker with vegetable oil. Peel, core and slice apples using an apple slicer, then cut slices into quarters. Melt butter in a 10-inch skillet. Add apples, lemon zest and lemon juice. Cook and stir 3-4 minutes or until apples are softened. Meanwhile, combine 2 cups of milk and cream in a large glass measuring cup. Microwave on HIGH 2-3 minutes or until hot. In mixing bowl, combine eggs, brown sugar, vanilla and salt; mix well with a potato masher. Gradually add milk mixture to eggs while constantly whisking. Gently stir bread cubes into milk mixture; toss gently to coat. Place caramels and remaining 1 Tbsp milk in a microwave-safe container. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into the Baker. Top with half of the apples and drizzle with remaining caramel (but not the reserved amount). Top with remaining bread mixture and apples. Cover Baker and microwave on HIGH 15-16 minutes or until thermometer registers 155 degrees in center; let stand, covered, 10 minutes in microwave. Temperature will rise to at least 160 degrees. Uncover baker and drizzle with reserved caramel. Sprinkle pecans over the top.