Recipe

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• 1 (1 lb.) loaf cinnamon raisin bread, sliced
• 8 eggs
• 2 cups milk
• 1 cup sugar, divided
• 1 tbsp vanilla extract
• 4 granny smith apples, peeled, cored, and thinly sliced
• 1 cup golden raisins ( sultanas) (optional)
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 3 tbsp unsalted butter, cut into small pieces
• 1 cup heavy cream

• 1 The day before, generously butter a deep 2-qt baking dish. Line the bottom and sides of the dish with some of the bread slices, starting with the bottom and cutting and trimming the slices as needed. Leave a little edge of bread extending above the rim of the dish to support the pudding as it puffs.
• 2 In a mixing bowl, whisk together the eggs, milk, 1/2 cup of the sugar, and the vanilla.
• 3 Pour half of the milk mixture into the bread-lined dish.
• 4 Top with a layer of the apple slices and the raisins (if using), and then a layer of bread slices. Repeat until the dish is filled, ending with a layer of bread.
• 5 Set the dish on a plate to catch any overflow, then pour the remaining milk mixture over the top.
• 6 In a small bowl, stir together the cinnamon, nutmeg and the remaining 1/2 cup sugar. Sprinkle the mixture over the top, then dot with the butter.
• 7 Cover and refrigerate until the bread absorbs the liquid, 6 – 8 hours or for up to overnight.
• 8 Preheat the oven to 350°.
• 9 Bake,uncovered, until the top is browned and a knife inserted into the center comes out clean, 45 minutes – 1 hour.
• 10 Whip the cream just until it starts to thicken.
• 11 Serve warm on individual plates. Spoon some of the cream over each serving.