Apple-Raisin Bread Pudding

This is the extra-yummy, extra-fattening version! From Taste of Home Magazine, October & November 2009 Issue. Original recipe said use a "day-old" loaf of cinnamon-raisin bread.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 9 X 13 pan

Ingredients

• PUDDING

• 3  tablespoons butter, melted
• 1  loaf  cinnamon-raisin bread, cubed
• 3  cups  chopped peeled tart apples
• 7  eggs
• 2 1⁄2 cups milk
• 3⁄4 cup sugar
• 3  teaspoons vanilla extract

• VANILLA SAUCE

• 2⁄3 cup sugar
• 1  tablespoon cornstarch
• 1⁄8 teaspoon salt
• 1  cup cold water
• 1  tablespoon butter
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees.
2. Pour butter into a 9" x 13" baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.
3. Bake, uncovered, at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
4. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minute or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.