Apple Raisin Bread Pudding

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

1. Put oven rack in middle position and preheat oven to 375°F.
2. 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.
3. 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.
4. Combine bread and apples in a 2-quart soufflé or 2-inch-deep baking dish (about 8- by 12-inch oval).
5. 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.
6. Let soak at room temperature 15 minutes.
7. 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.)