Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve.

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.