2 large tart apples (such as Jonathan or Granny Smith)
3/4 tsp. cinnamon
1/2 c. packed brown sugar
2 tbsp. light colored corn syrup
2 tbsp. butter
1/2 c. pecan pieces
3 eggs, beaten
1 1/4 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
8 to 10 (1/2-inch thick) slices Italian or French bread

Peel, core and slice apples (2 cups). In a small saucepan, combine apple slices and 1/4 cup water. Bring to a boil; reduce heat. Cook, covered, over low heat until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to small bowl. Gently stir cinnamon into cooked apples. Set aside.

In same pan, combine brown sugar, corn syrup and butter. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat. Pour mixture into a 2-quart square baking dish. Sprinkle pecans over mixture. In bowl, combine eggs, milk, vanilla and nutmeg. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Pour egg mixture over bread, pressing bread down gently to moisten slices completely. Cover with plastic wrap and refrigerate for 3 to 24 hours. Remove plastic wrap; bake, uncovered, at 325°F for 40 to 45 minutes or until knife comes out clean. Run knife around edge to loosen. Let stand 15 minutes. Invert pudding onto platter. Spoon any remaining caramel mixture in dish over pudding. Cut into triangles. Serve warm or cool.

Yields 8 servings.