Bread Pudding

• Ingredients
• 1 loaf baguette or Rustic bread, cut into 1 1/2-inch cubes (10 cups)
• 4 cups half-and-half
• 1 cup packed brown sugar
• 1 teaspoon vanilla
• 4 eggs
• 2 tablespoons butter or margarine
• 4 cups chopped peeled cooking apples (3 medium)
• 1 cup raisins
• 1/2 cup real maple syrup, warmed

•  Heat oven to 180°C. Place bread cubes on ungreased cookie sheet. Bake 15 minutes or until lightly toasted. Cool completely.
• Grease bottom and sides of 13×9-inch baking dish with shortening or cooking spray. In large bowl, mix half-and-half, brown sugar, vanilla and eggs with whisk. Stir in bread cubes. Let stand 30 minutes, stirring occasionally.
• In 12-inch skillet, melt butter over medium-high heat. Cook apples in butter 5 minutes, stirring occasionally, just until tender. Cool 5 minutes. Add apples and raisins to bread mixture; stir gently until blended. Pour mixture into baking dish.
• Bake 40 to 45 minutes or until top is puffed and golden brown (center will jiggle slightly). Cool 15 minutes. Serve warm bread pudding with syrup.