Apple-Raisin Bread Pudding

• 3 tablespoons butter, melted
• 1 loaf (1 pound) day-old cinnamon-raisin bread, cubed
• 3 cups chopped peeled tart apples
• 7 large eggs, lightly beaten
• 2-1/2 cups 2% milk
• 3/4 cup sugar
• 3 teaspoons vanilla extract
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup cold water
• 1 tablespoon butter
• 1 teaspoon vanilla extract

1. Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened.
2. Bake, uncovered, at 325u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean.
3. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

butter, cinnamon, tart apples, eggs, milk, sugar, vanilla, sugar, cornstarch, salt, cold water, butter, vanilla

Taken from www.tasteofhome.com/recipes/apple-raisin-bread-pudding/ (may not work)