Caramel Apple Breakfast Pudding

2 large tart apples, such as Jonathan or Granny Smith
3/4 tsp. cinnamon
1/2 cup brown sugar, packed
2 Tbsp. light Karo syrup
2 Tbsp. butter
1/4 cup chopped pecans
3 eggs, beaten
1 1/4 cups milk
1 tsp. vanilla
1/4 tsp. nutmeg
8 to 10 slices Italian or French bread, torn or cubed

Peel, core and slice apples to make about 2 cups.  Combine in small pan with 1/4 cup water.  Bring to boil and reduce heat.  Simmer 5 to 7 minutes until apples are tender, stirring occasionally.  Drain in colander.  In small bowl, gently stir cinnamon and 1 Tbsp. brown sugar into cooked apples.  Set aside.  In same pan combine remaining brown sugar, syrup, and butter.  Cook and stir over medium heat until just boiling.  Remove from heat.  Pour into 2 quart square baking dish.  Sprinkle pecans over syrup.  Combine eggs, milk, vanilla, and nutmeg.  Arrange a layer of half the bread in the baking dish on top of the caramel syrup.  Spoon apples evenly over the bread layer.  Arrange remaining bread on top.  Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely.  Cover with plastic wrap and refrigerate overnight.  To cook, bake uncovered at 325 degrees for about 45 minutes until knife inserted in center comes out clean.  Remove from oven.  Run a knife around edge to loosen.  Let stand for 15 minutes.  Place plate or platter over pan of pudding and carefully invert to place pudding on platter.  Spoon any remaining caramel sauce in pan over pudding.  Cut into triangles to serve, warm or cool.  8 servings.