CARAMEL APPLE BREAKFAST PUDDING

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2 cups peeled cored and sliced granny smith apples 1/4 cup water 3/4 teaspoon ground cinnamon 1/2 cup packed brown sugar 2 tablespoons light corn syrup 2 tablespoons butter or margarine 1/4 cup pecan pieces 3 eggs, beaten 1 1/4 cups milk 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 8-10 slices Italian bread or French bread (1/2 inch thick) In a saucepan, add apples and water; bring mixture to boiling; lower heat. Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently. Drain apples and transfer to a small bowl. Stir in cinnamon and set apples aside. In the same saucepan, add brown sugar, corn syrup, and butter. Cook and stir over medium heat until just reaches boiling. Remove from heat. Pour mixture into an ungreased 2-quart square baking dish. Sprinkle evenly with pecans. In another bowl, add eggs, milk, vanilla, and nutmeg; mix well. Place half of the bread slices on top of the caramel, trimming bread to fit. Spoon apples evenly over the bread slices. Place remaining bread slices over apples. Pour egg mixture evenly over bread slices; press bread down gently to moisten completely. Cover and chill if refrigerator for 3 to 24 hours. In a 325 degree oven, bake, uncovered, for 40-45 minutes or until knife comes out clean. Run a knife around the edges to loosen. Cool in pan on a wire rack for 15 minutes. Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding). Cut and serve warm.