Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9" x 13" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.

Target recipe: use a 2-quart slow cooker. spray your stoneware insert well with cooking spray. put the toasted bread cubes into your cooker and add the diced apples. toss the bread and apples with the melted butter. dump in the pecans, raisins, and brown sugar, and sprinkle in the pumpkin pie spice. stir gingerly to distribute the ingredients evenly. in a mixing bowl, whisk together the eggs and half-and-half, and pour evenly over the top. cover and cook on low for 4-5 hours, or on high for 3-4 hours. your pudding is done when it has browned on top and pulled away from the sides. the center should be set and not super jiggly. serve warm with vanilla ice cream as a dessert or plain for breakfast.