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1
In a saucepan, add apples and water; bring mixture to boiling; lower heat.
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2
Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
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3
Drain apples and transfer to a small bowl.
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4
Stir in cinnamon and set apples aside.
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5
In the same saucepan, add brown sugar, corn syrup, and butter.
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6
Cook and stir over medium heat until just reaches boiling.
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7
Remove from heat.
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8
Pour mixture into an ungreased 2-quart square baking dish.
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9
Sprinkle evenly with pecans.
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10
In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
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11
Place half of the bread slices on top of the caramel, trimming bread to fit.
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12
Spoon apples evenly over the bread slices.
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13
Place remaining bread slices over apples.
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14
Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
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15
Cover and chill if refrigerator for 3 to 24 hours.
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16
In a 325u00b0F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
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17
Run a knife around the edges to loosen.
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18
Cool in pan on a wire rack for 15 minutes.
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19
Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
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20
Cut and serve warm.
