Procedures

1. 1

   For the Pudding: Saute apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender. Stir together bread and apple mixture in an 11 x 7-inch baking dish coated with cooking spray.

2. 2

   Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaning 1/4 teaspoon cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour.

3. 3

   Preheat oven to 350°. Bake bread mixture at 350° for 45 to 50 minutes or until top is crisp and golden brown. Serve warm with Toasted Pecan Caramel Sauce.

4. 4

   For the Caramel Sauce: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

5. 5

   Sprinkle sugar in an even layer in a small saucepan. Stir together syrup and 1/3 cup water, and pour over sugar in saucepan. Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.

6. 6

   Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble). Stir in butter and toasted pecans.