New Orleans Bread Pudding, The Lighter Side

• 2 loaves stale French bread, crust removed and sliced 1/2-inch thick
• 4 to 5 medium-large Granny Smith apples, peeled, cored and chopped
• 1 Tbsp. plus 1 tsp. unsalted butter
• 3/4 c. plus 2 Tbsp. sugar
• 1 tsp. cinnamon
• 1/2 c. raisins
• 3 eggs
• 4 1/2 c. milk
• 2 Tbsp. vanilla
• 1/8 tsp. nutmeg

1. Melt 1 teaspoon butter in a large skillet.
2. Add the apples and 2 tablespoons sugar; cover and cook over medium heat for 2 minutes.
3. Remove the cover; stir gently and continue to cook for 6 minutes longer until the apples are tender.
4. Sprinkle the cinnamon over the apples; stir gently until the cinnamon is absorbed.
5. Set aside uncovered.
6. Place one layer of bread slices in 13 x 9 x 2-inch buttered ovenproof pan, packing them close together. Sprinkle with half of the raisins.
7. Spread the apples and all their juice over the top.
8. Sprinkle with the remaining raisins. Make another layer of bread.
9. (Make only 2 layers.)

loaves, apples, unsalted butter, sugar, cinnamon, raisins, eggs, milk, vanilla, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800106 (may not work)