Caramel Apple Breakfast Pudding

2 large granny smith apples
3/4 teaspoon cinnamon
1/2 cup packed brown sugar
2 tablespoons light corn syrup
2 tablespoons butter
1/4 cup pecan pieces
3 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
10 1/2" thick slices italian or french bread

Peel, core, and slice apples (about 2 cups). In a small saucepan combine apple slice and 1/4 cup water. Bring to boiling; reduce heat. cook, covered over medium-low heat for 5-7 minutes or till apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir cinnamon into cooked apples. Set aside. In the same small saucepan combine brown sugar, corn syrup and butter. Cook and stir over medium heat till mixture just comes to a boil. Remove from heat. Pour mixture into a 2-quart square baking dish. Sprinkle pecans over all.

In a medium bowl combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of half the bread slice in the baking dish atop the caramel mixture trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

At serving time, remove the plastic wrap. Bake uncovered in a 325�F oven for 40 minutes or till a knife comes out clean. Remove from oven. run a knife around edge to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter. Spooning remaining caramel mixture in dish over pudding. Cut into triangles. Serve warm or cool.

Makes 8 servings.