The day before you wish to serve the apple bread pudding, butter a 2 quart baking dish. Line some of the bread slices along the sides and bottom of this dish, trimming the bread pieces as necessary so they don’t overlap. Be sure to leave a little bread poking above the rim of the dish.
Beat the eggs in a large mixing bowl. Stir in the milk, ½ cup of sugar, and the vanilla. Pour half this mixture into the bread-lined dish.
Place a layer of apple slices over the milk mixture, sprinkle some the golden raisins over this, then top with a layer of bread slices. Alternate layers of apples, raisins, and bread slices until the dish is filled. End with a layer of bread.
Place the baking dish on a baking tray, then pour the remaining milk mixture over the last layer of bread.
Stir together the cinnamon, nutmeg, and ½ cup sugar in a small bowl. Sprinkle this mixture over the top of the bread pudding. Cover and refrigerate overnight, or for at least 6 hours.
The following day, preheat the oven to 350 degrees F. Remove the chilled dish from the refrigerator, uncover, and place directly in the oven. Bake for 45 to 60 minutes, or until a knife inserted in the center comes up clean.
Serve warm with a dollop of whipped cream.
Adapted from The Artful Palate
This delectable dish of cinnamon raisin bread, apples, golden raisins, cinnamon, and nutmeg makes either a sinful breakfast or an ideal dessert.