Apple Raisin Pudding

serves 8

2 Tbsp butter

2 cups chopped cored cooking apples (about 2 medium apples)

3 cups day-old bread cubes (about 3 slices)

1/2 cup raisins

4 eggs

2 cups skim or low-fat milk

1/3 cup firmly-packed brown sugar

1 tsp vanilla

3/4 tsp pumpkin pie spice

Whipped cream, whipped topping, or ice cream, optional

Apple wedges, optional

In small saucepan over medium heat, melt butter.  Stir in chopped apples.  Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 - 7 minutes.

In shallow 1 1/2 quart casserole, lightly toss together apples, bread cubes, and raisins.

In medium bowl, beat together eggs, milk, sugar vanilla, and pumpkin pie spice until sugar is dissolved.  Pour over apple mixture.  Cover and refrigerate several hours or overnight.

Bake in preheated 350 degree oven until knife inserted near center comes out clean, about 45 - 55 minutes.  Serve hot, warm, or chilled garnished with whipped cream and/or apple wedges, if desired.