Raisin-Apple Bread Pudding
Mrs. Lavaughn Buehl, Janesville

1 medium tart apple, peeled, cored, and cut into thin rings 1 Tbsp. lemon juice 1 Tbsp. butter 1-1/2 tsp. plus 1/2 cup sugar, divided 1/8 tsp. ground cinnamon 1/8 tsp. ground nutmeg 3 slices day-old raisin bread, cubed 2 Tbsp. raisins 2 eggs 1 cup milk Dash of salt 1/4 tsp. vanilla extract 1/4 tsp. lemon or additional vanilla extract Half & half cream, optional

In a small bowl, toss apple rings with lemon juice. In a small skillet, sauté apple in butter for 3 minutes or just until tender. Remove from heat. Combine 1-1/2 tsp. sugar, cinnamon, and nutmeg; sprinkle over apples. Toss to coat evenly; set aside. Place bread cubes in a greased 8x4x2-inch loaf pan. Top with raisins and apple mixture. In a bowl, whisk the eggs and remaining sugar. In a small saucepan, combine milk and salt; cook just until the mixture begins to bubble around sides of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins. Place dish in an ungreased 11x7x2-inch baking dish. Add 1 inch of hot water to larger dish. Bake uncovered at 350 degrees for 40–50 minutes or until a knife inserted comes out clean. Serve warm with cream if desired.