Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix bread and milk together. add the 2 eggs and the 2 egg yolks with 5 tbsp of sugar and salt. add to the milk mixture will be the vanilla and butter. mix well and pour into a slightly greased 1 1/2 quart casserole. bake in a pie pan of water at 350° oven for 45 minutes. for the meringue topping: beat the egg whites until stiff and add the 4 tbsp of sugar to it. pour in slowly top the already baked pudding with it--making swirly peaks for decorations. bake again at 300° until a golden brown.

Target recipe: use a 2-quart slow cooker. spray your stoneware insert well with cooking spray. put the toasted bread cubes into your cooker and add the diced apples. toss the bread and apples with the melted butter. dump in the pecans, raisins, and brown sugar, and sprinkle in the pumpkin pie spice. stir gingerly to distribute the ingredients evenly. in a mixing bowl, whisk together the eggs and half-and-half, and pour evenly over the top. cover and cook on low for 4-5 hours, or on high for 3-4 hours. your pudding is done when it has browned on top and pulled away from the sides. the center should be set and not super jiggly. serve warm with vanilla ice cream as a dessert or plain for breakfast.