Apple Bread Pudding

• 1 (16 oz.) loaf day-old French bread, cubed
• 2 Granny Smith apples, peeled and diced
• 1 c. raisins (optional)
• 8 eggs (extra large; room temperature)
• 2 c. half and half
• 1 (12 oz.) can apple juice concentrate (room temperature)
• 1/2 c. butter, melted
• 1 1/2 c. sugar
• 2 tsp. vanilla
• 2 tsp. cinnamon
• 1 c. caramel apple dip
• 1/2 c. milk

1. In a large bowl, combine bread, apples and raisins (if desired).
2. In a medium mixing bowl, beat eggs at medium speed. Add half and half, apple juice concentrate and melted butter, mixing well.
3. Add sugar, vanilla and cinnamon and mix well.
4. Place 1/2 of bread mixture in a large, deep-dish casserole sprayed with nonstick cooking spray and pour 1/2 of egg mixture over it.
5. With spoon, gently press bread pieces down into mixture to coat them. Repeat with remaining bread and egg mixtures.
6. Cover and let stand 30 minutes, preheating oven to 350u0b0 while mixture is standing. Place in oven and bake, covered, for about 40 to 45 minutes or until egg mixture is set but not too dry.
7. Remove from oven and let cool 15 minutes before serving.

bread, apples, raisins, eggs, apple juice concentrate, butter, sugar, vanilla, cinnamon, caramel apple, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103255 (may not work)