Honey Apple Bread Pudding

In a medium saucepan, combine the chopped apples with apple juice.
Bring to a simmer and cook for 5 minutes, stirring frequently.
Remove from heat and let it cool for 10 minutes.
Drain the apples, reserving the juice.
In a small bowl, combine brown sugar, honey, and melted butter, and mix well.
Set aside.
In a large bowl, combine the reserved apple juice, eggs, milk, vanilla, and cinnamon, and beat well.
Set aside.
Cut the bread slices into cubes.
In a slow cooker, layer half of the bread cubes, raisins, apples, and brown sugar mixture.
Repeat the layers.
Pour the egg mixture over the top and cover the slow cooker.
Cook on high for 3½ to 4½ hours, or until the pudding is set.
Turn off the slow cooker and let the pudding cool for 30 minutes before serving.