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 minutes.
Sprinkle with 2 tablespoons sugar, sauté until apples are golden, about 6 minutes.
Arrange apples atop bread in dish. Sprinkle with raisins. Top with remaining bread squares in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Let stand until milk mixture is almost absorbed, occasionally pressing down on the bread with spatula to submerge, about 30 minutes.
Preheat oven to 350° F
Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up the sides of the pie pan.
Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.