1. Preheat oven to 350 degrees.
2. Spray a 2-quart Pyrex casserole dish with nonstick spray and spread half of the bread cubes over the bottom.
3. Mix 3 tablespoons agave nectar with cinnamon and nutmeg. Sprinkle two teaspoons of agave-spice mixture over bread in dish. Alternate layers of apple slices and raisins (if you're using them) with sprinklings of agave-spice mixture until all are used up. Arrange remaining bread cubes over apples.
4. Combine Egg Beaters, milk, water, remaining tablespoon agave nectar, and vanilla as well as bourbon (if you're using booze). Mix well, then pour over bread, moistening all the bread on top.
5. Cover dish with lid and cook in oven for 5 minutes. Then lower heat to 250 degrees and bake for 1 hour and 45 minutes.
6. While pudding is baking, mix margarine, brown sugar and walnuts.
7. At end of baking time, remove pudding from oven and set oven to 400 degrees. Sprinkle walnut and sugar mixture evenly over top of pudding and return it to the middle rack of the oven for 5 minutes or until sugar/walnut glaze is browned and crusted — be careful not to burn it!
8. Serve with a dollop of yogurt and enjoy.

Serves 6 with generous portions.