Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice bread into 1/2 inch cubes. also use the crusts. put in a medium size bowl. in a small bowl, mix together the sugar, salt, and cinnamon. sprinkle the sugar mixture over the bread cubes. add the raisins. scald the milk with the butter. pour the scalded milk and butter over the bread cubes. mix lightly. add the beaten eggs and vanilla. mix again. pour into a buttered 8x8 inch pan. set the pan with the bread puddding into a larger outer pan and add about 1/2 inch of very hot water to the outer pan. bake at 325 degrees until set, (when knife comes out clean) about 30-45 minutes. cut into serving pieces when cooled.

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.