4 slices of bread, crusts trimmed 2 teaspoons butter 2 medium apples, peeled, cored, cut into ½-inch wedges 8 tablespoons brown sugar 1 tablespoon raisins 2 cups low-fat milk 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon Lightly butter 9-inch diameter glass pie dish. Cut bread slices into 4-squares. 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 minute

4 slices of bread, crusts trimmed 2 teaspoons butter 2 medium apples, peeled, cored, cut into ½-inch wedges 8 tablespoons brown sugar 1 tablespoon raisins 2 cups low-fat milk 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon Lightly butter 9-inch diameter glass pie dish. Cut bread slices into 4-squares. 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 minute

Ingredients: ¾ cup (1½ stick) soft butter ¾ cups (packed) brown sugar 1 egg 1 teaspoon vanilla extract 1¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 3½ cups rolled oats (the kind is sold in bulk at nature food stores) 5 to 6 tablespoons orange juice (any juice will do) 1 teaspoon cinnamon ¾ cup raisins Preheat oven to 350°. Lightly grease cookie sheet. Cream together butter and brown sugar with an electric mixer at high speed. Beat in the eggs; stir in the vanilla. Sif