Caramel Apple Breakfast Pudding - cooking recipe

Ingredients

2 large tart apples (such as Jonathan or Granny Smith)
3/4 tsp. cinnamon
1/2 c. packed brown sugar
2 Tbsp. light colored corn syrup
2 Tbsp. butter or margarine
1/2 c. pecan pieces
3 eggs, beaten
1 1/4 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
8 to 10 (1/2-inch thick) slices Italian or French bread

Preparation

Peel, core and slice apples (2 cups). In a small saucepan, combine apple slices and 1/4 cup water. Bring to a boil; reduce heat. Cook, covered, over low heat until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to small bowl. Gently stir cinnamon into cooked apples. Set aside.