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1
A luscious caramel-pecan layer starts on the bottom and ends on top.
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2
Peel, core, and slice apples (should have 2 c.).
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3
In a small saucepan combine apple slices and 1/4 c. water.
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4
Bring to boil; reduce heat.
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5
Cook, covered, over medium-low heat for 5 to7 min or possibly until apples are tender, stirring occasionally.
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6
Drain in a colander.
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7
Transfer apples to a small bowl.
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8
Gently stir cinnamon into cooked apples.
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9
Set aside.
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10
In the same small saucepan combine brown sugar, light-colored corn syrup, and margarine or possibly butter.
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11
Cook and stir over medium heat until mix just comes to a boil.
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12
Remove from heat.
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13
Pour mix into a 2-qt square baking dish.
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14
Sprinkle pecans over all.
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15
In a medium mixing bowl combine the Large eggs, lowfat milk, vanilla, and nutmeg.
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16
Arrange a layer of half the bread slices in the baking dish atop the caramel mix, trimming bread to fit.
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17
Spoon cooked apples proportionately over bread layer.
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18
Arrange remaining bread slices on top.
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19
Carefully pour the egg mix over bread, pressing the bread down gently to moisten the slices completely.
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20
Cover with plastic wrap and chill for at least 3 hrs or possibly up to 24 hrs.
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21
At serving time, remove the plastic wrap.
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22
Bake, uncovered, in a 325 oven for 40 to 45 min or possibly until a knife comes out clean.
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23
Remove from oven; run a knife around edge to loosen.
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24
Let stand for 1 ny remaining caramel mix in dish over pudding.)
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25
Cut into triangles.
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26
Serve hot or possibly cold.
