Bread Pudding with Apples and Raisins

Cinnamon, apples and raisins combine for a sweet and rich bread pudding. It's a great use for leftover bread and a cozy alternative for dessert.

4 cups white bread cubes
1 medium apple, chopped
1 cup raisins
2 large eggs
1 (12 oz) can evaporated Milk
½ cup apple juice
½ cup raw sugar
1½ tsp. ground cinnamon

To Serve:
caramel topping (optional)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter an 11x7" baking dish.

Combine bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar and cinnamon; mix well.

Pour egg mixture over bread mixture, pressing bread into milk mixture; let stand for 10 minutes.

Pour into prepared baking dish.

Bake for 40-45 minutes or until set and apples are tender.

Serve warm with caramel topping.

Makes 8 servings.