This wonderful raisin bread pudding recipe is absolutely delightful.

Scented and flavored with vanilla and cinnamon, it is also studded with raisins.

The surprise is the layer of apples in the middle, a nice flavor match to the cinnamon and raisins.

Biting into the raisins and unexpected layer of apple make this recipe for bread pudding one that I think everyone will love.

It is one of the best bread pudding recipes I have.

Bread Pudding

2 tablespoons unsalted butter, plus more for the pan
2 golden delicious apples, peeled, cored and cut into 3/4 inch cubes
1/4 cup plus 2 tablespoons packed light brown sugar
1 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup sugar
3 eggs
6 egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
8 cups 1 inch cubes of egg bread (challah or brioche)
1/2 cup raisins

Position a rack in the center of the oven and preheat the oven to 350°F.

Lightly butter an 11.5"x8" inch baking dish. Heat the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until they begin to brown, which will be about 5 minutes. Add 2 tablespoons of the brown sugar and stir until the apples are coated with the melted sugar. Set the mixture aside.

Whisk the cream, milk, sugar, eggs, egg yolks, vanilla and cinnamon in a large bowl. Add the bread cubes and raisins and stir. Let stand for about 15 minutes, so the bread soaks up the custard evenly. Stir a few times to make sure all the bread soaks up the liquid.

Spread half of the bread mixture evenly in the pan. Top with the apples, then spoon the remaining bread mixture over the apples, covering them completely if you can. Bake for about 1 hour, or until a knife inserted in the center of the pudding comes out clean.

Makes 8 servings.