Apple Crisp Bread Pudding

I could write a book about bread puddings.
There must be a few dozen recipes here,
and each time I make bread pudding it
almost always comes out great tasting.
In this one I used Granny Smith apples
that stay crispy good inside the pudding.
I added almost no sugar in this recipe,
only a sprinkling of cinnamon-sugar.

Ingredients:
1 tablepoon butter, softened
1/2 cup dried brown raisins
3 Granny Smith apples
8 slices hearty white bread
3 large eggs
4 cups whole milk
1 teaspoon vanilla
cinnamon-sugar to taste

Directions:
Butter bottom and half way up sides
of a deep casserole dish with a cover.
Preheat oven to 350 degrees F.
Place raisins on bottom of dish,
peel and cut around the core of apples,
slicing them into bite size pieces,
add apple pieces into casserole dish.
Cube slices of bread and add on top of apples.
In a seperate bowl crack in eggs, add milk
and stir in vanilla until blended well.
Pour egg mixture over bread in casserole.
Use a poyato masher to get the milk to soak
up into the bread really well and good.
Sprinkle top with cinnamon-sugar to taste.
Cover and bake for about 90 minutes or so.
Remove bread pudding to cool for 30 minutes
before serving with your favorite ice cream.