Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half and half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1/2 cup honey
1/4 cup butter, melted
1 tso 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-quart or larger slow cooker. Peel, core and thinly
slice the apples. Mix lightly together the honey,
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.






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