Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spray slow cooker insert with cooking spray. line the bottom and sides of insert with aluminum foil. let the foil hang over to make handles for easy release. cut the cinnamon bread into 1 inch cubes. add to the slow cooker. make the custard by whisking together, eggs, half-and-half, salt, vanilla, cinnamon, and brown sugar. pour custard over the bread cubes. sprinkle chopped pecans on top of bread pudding. cook on low for 3 hours or until a knife inserted comes out clean. optional: serve with whipped cream, powdered sugar, and a sprinkle of cinnamon.

Target recipe: preheat oven to 350. 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 qt. or larger slow cooker. peel, core and thinly slice the apples. mix lightly together the sugar, 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.