APPLE BREAD PUDDING
4 Slices Bread, firm, with no crusts, cut into cubes
2 tsp Butter
2 Medium Granny Smith apples, peeled, cored, cut into wedges
8 Tbs Sugar (or Splenda)
1 Tbs Raisins
2 Cups 1% milk
2 Large Eggs
1 tsp Vanilla extract
1 tsp Ground cinnamon
Orange zest to garnish
Preheat oven to 350 degrees
Lightly butter 9-inch-diameter glass pie dish. Arrange bread cubes in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples and sauté for 5 minutes. Sprinkle with 2 tablespoons sugar and sauté until apples are golden. (About 6 minutes)
Arrange the apples on top of the bread and sprinkle with raisins.
In a small saucepan, bring the milk to a boil. Whisk the eggs and remaining sugar in a medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour custard mixture over bread and apple mixture. Let stand until milk mixture is almost absorbed. (About 30 minutes.)
Place pie dish in a roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm.
Top with your favorite whip cream!