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Ingredients
8 slices cinnamon raisin bread quartered
6 large eggs
3 cups half-and-half
1 lb golden delicious apples cored peeled halved lengthwise thinly sliced (2 medium)
0.5 cup sugar
Equipment
bowl
frying pan
baking sheet
oven
whisk
baking pan
Directions
Put oven rack in middle position and preheat oven to 375°F.
Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on.
Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes.
Combine bread and apples in a 2-quart soufflé or 2-inch-deep baking dish (about 8- by 12-inch oval).
Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples.
Let soak at room temperature 15 minutes.
Bake in a water bathuntil edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for soufflé dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)
