Apple-Cinnamon Bread Pudding

• 1 1/4 1 1/4 lbs gala apples (3 cups) or 1 1/4 lbs granny smith apples, cored, peeled, quartered, sliced (3 cups)
• cinnamon sugar
• 1/3 cup sugar
• 1 teaspoon cinnamon, ground
• 3 tablespoons butter or 3 tablespoons margarine, melted, divided
• 4 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 9 slices cinnamon-raisin bread, cut in 1/2

1. Place oven rack in middle position.
2. Heat oven to 350 degrees Fahrenheit.
3. Lightly grease 9 or 10" deep-dish pie plate. Have ready a roasting pan larger than the pie plate.
4. In a large bowl, toss apple slices with 2 tablespoons cinnamon-sugar.
5. Place a large skillet over medium heat.
6. Add 1 tablespoon butter; spread half of the apples to cover bottom.
7. Cook 1 minute per side or until partially cooked.
8. Remove to a large plate.
9. Repeat with another 1 tablespoon butter and remaining apples.
10. Add to plate.
11. Meanwhile, put eggs, milk, vanilla and remaining cinnamon-sugar in the bowl.
12. Add remaining 1 tablespoon melted butter; whisk until ingredients are well blended.
13. Spread bread cubes in pie plate.
14. Arrange apple slices in concentric circles on top.
15. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon-sugar.
16. Set pie plate in roasting pan.
17. Place pan on middle rack of oven; add very hot water to roasting pan to come half way up sides of pie plate.
18. Bake for 40 to 45 minutes until a knife inserted near center comes out clean.
19. Remove pie plate from water.
20. Serve warm, at room temperature, or cold.

gala apples, cinnamon sugar, sugar, cinnamon, butter, eggs, milk, vanilla, cinnamonraisin bread

Taken from www.food.com/recipe/apple-cinnamon-bread-pudding-429 (may not work)