Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients except bread and sugar in a small saucepan. heat over medium heat until mixture begins to thicken. cook for a few minutes more until the mixture is just thinner than you want it (remember that the bread is going to soak up the mixture and make the pudding thick). turn the heat off and stir in the potato bread. pour mixture into bowls or ramekins. if using sugar, top each serving with sugar and brulee with a torch.

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.