Apple Raisin Bread Pudding

Apple Raisin Bread Pudding

1. 2 tablespoons butter
2. 2 cups chopped cored cooking apples (about 2 medium)
3. 3 cups day−old bread cubes (about 3 slices)
4. 1/2 cup raisins
5. 4 eggs
6. 2 cups skim or low−fat milk
7. 1/3 cup firmly−packed brown sugar
8. 1 teaspoon vanilla
9. 3/4 teaspoon pumpkin pie spice
10. Whipped cream, whipped topping or ice cream, optional
11. Apple wedges, optional

In small saucepan over medium heat, melt butter. Stir in chopped apples. Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes. In shallow 1 1/2−quart casserole, lightly toss together apples, bread cubes and raisins. In medium bowl, beat  together eggs, milk, sugar, vanilla and spice until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 45 to 55 minutes. Serve hot, warm, or chilled garnished with whipped cream and/or apple wedges, if desired.

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