Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cover raisins with brandy or water. set aside. melt butter or margarine. break up bread, set aside. combine brown sugar, cinnamon, allspice. reserve 3 tablespoons of this mixture for topping. pour melted margarine on before you toss the bread crumbs. your sugar mixture will stick better that way. toss bread with remaining sugar mixture. place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish. drain raisins, place 1/2 raisins over bread crumbs. repeat layers. combine egg, salt, and vanilla in a bowl. beat for 1 minute. add milk slowly. pour over mix in dish. let stand for 5 minutes. sprinkle reserved sugar mix on top. bake at 325f for 45 to 50 minutes.

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.