Served as dessert. Vegetarian dish. Speciality: Diabetic, Low Sodium diet.

8 slices Cinnamon Raisin Bread, quartered

1 lb golden delicious Apples, peeled, halved lengthwise, cored and thinly sliced crosswise (2 medium)

1/2 cup Sugar or Splenda Sugar Substitute

3 Tablespoons Sugar

3 cups Half-and-half

6 large Eggs

1/4 teaspoon Salt

Put oven rack in middle position and preheat oven to 375 degrees. Arrange quartered bread in 1 layer on a large(17-by 13-inch)baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet; leave oven on. Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated; Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden about 15 minutes. Combine bread and apples in a 2-quart souffle or 2-inch deep baking dish(about 8-by 12-inch oval). Whisk together half and half, eggs, and remaining 1/2 cup sugar with salt in a bowl; then pour mixture over bread and apples; Let soak at room temperture 15 minutes. Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for a souffle dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a wire rack, about 1 hour(pudding will continue to set as it cools). To Prepare Water Bath for Baking; put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the pan with the pudding in it.

Preparation time: 30 minutes

Cooking time: 1 1/2 hours

Serves: 6

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