Bread Pudding with Apples, Pecans and Raisins

• 4 tablespoons (1/2 stick) unsalted butter
• 1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
• 1/2 cup brown sugar, packed
• 1/2 cup pecan halves
• Zest and juice of 1 large orange
• 1/4 cup apple cider
• 1 tablespoon vanilla extract or rum
• 8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
• 1/2 cup apple, quince, or blackberry jam or jelly

1. Preheat oven to 400 degrees.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the bread and cook for 2 to 3 minutes, or until well coated.
4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
5. Cook an additional 2 to 3 minutes until a sauce begins to form.
6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
7. Bake 30 to 40 minutes, or until bubbly.

MAKES 6 SERVINGS