This pudding is for Breaking the Fast of Yom Kippur -- The Day of Atonement -- & the recipe was found in the 1998 publication, A Treasury of Jewish Baking. [NOTE: This description was edited on 9 June 2009.]
Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
Place the bread chunks in a large mixing bowl.
In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
Bake 35-45 minutes, or until lightly golden.
Cool about 5 minutes before serving, although it will also taste just fine served cold.