4 4x4-inch slices firm
white sandwich bread, crusts trimmed
2 teaspoons butter
apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
tablespoon dried currants or raisins
2 cups milk
2 large eggs
teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Preheat oven to
Lightly butter 9-inch-square baking dish.
Cut each bread
slice into 4 squares with crusts trimmed.
Arrange half of bread squares in
single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick
skillet over medium heat.
Add apples; sauté 5 minutes.
with 2 tablespoons sugar; sauté until apples are golden, about 5
Arrange apples atop bread in dish. Sprinkle with currants.
with remaining bread slices in single layer.
Bring milk to simmer in small
Whisk eggs and remaining 6 tablespoons sugar in medium mixing
bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40
Remove from water. Serve warm or at room temperature.