Toast bread slices; spread with 2 tablespoons butter. Cut into 3/4-inch pieces. Brush 1 tablespoon butter onto bottom and sides of shallow 1-1/2-quart baking dish. Add bread and raisins; mix lightly. Combine eggs, apple juice concentrate, half-and-half, vanilla, cinnamon, nutmeg and salt; mix until well blended. Pour over bread mixture; press down bread pieces to saturate. Let stand 20 minutes.

Preheat oven to 375°F. Place baking dish in larger shallow baking pan or roasting pan; add enough hot water to baking pan to come 1 inch up sides of casserole. Bake 30 minutes. Melt remaining 1 tablespoon butter. Add pecans; toss lightly to coat. Sprinkle over pudding. Continue baking 8 to 10 minutes or until pecans are toasted and pudding is set. Cool on wire rack. Serve warm or at room temperature with pourable fruit, if desired.