Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. in a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. add the bread cubes, let sit about 10 minutes, or until bread is soft and has absorbed most of the milk. add the raisins and a few sprinkles of cinnamon and gently mix together. don’t over mix it. scoop mixture into lightly greased 8x8 pan. lightly sprinkle top with a little more cinnamon. bake pudding in preheated oven for 30 to 45 minutes, or until puffed and golden and milk has been absorbed.

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.