Apple Bread Pudding

8 slices raisin bread, cut into cubes (about 5 cups)
2 medium Granny Smith apples, peeled and sliced
1 cup chopped pecans, toasted
1 cup sugar
1-1/2 tsp. Cinnamon
1/2 tsp. nutmeg 3 large eggs, beaten
2 cups regular half and half
1/4 cup unsalted butter. melted
1/4 cup apple juice

Line a slow-cooker with a liner. In a large bowl, combine bread cubes apples and pecans. Mix well to blend and spoon into slow cooker. In the same bowl, combine sugar, cinnamon and nutmeg, and blend well. Add eggs, half nd half, butter and apple juice, mixing until thoroughly blended. Spoon over bread mixture. Cook covered on low setting for 4 hours or until a knife comes out clean and dry. Spoon into bowls and serve with a scoop of vanilla home made ice cream