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Combine the apples, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg and butter in a saucepan. Cook over medium heat for 5 minutes, stirring frequently. Add the apple juice, raisins, vanilla, evaporated milk, eggs, brown sugar and bread cubes, mixing well. Pour into an 8-inch square baking dish. Process the walnuts with the remaining 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and sugar in a blender. Sprinkle over the pudding. Bake at 350° for 30 minutes. Yields 8 servings.
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino caramel custard mix — denser and richer than crème caramel
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Domed stoneware baker traps steam for artisan crust at home