Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        bread pudding
  1              pound  loaf cinnamon-raisin bread -- sliced
  1              quart  milk
     3/4           cup  firmly packed light brown sugar
  2        tablespoons  lemon zest
  1         tablespoon  vanilla extract
  5              large  eggs
  2                     rome apples -- cored and cubed
  1                cup  cranberries -- coarsely chopped
     1/2           cup  chopped walnuts
                        cider sauce
  3               cups  apple cider
  1         tablespoon  cornstarch dissolved in 1 tablespoon
                        -- water
  2        tablespoons  half and half

Preparation:

1. Heat oven to 200ø F. Lay bread slices on racks in oven and bake until bread is dry but not toasted -- about 15 minutes. Remove bread from oven and set aside. 2. Increase oven temperature to 350ø F. Grease a 10-inch tube pan. In small saucepan, combine milk, brown sugar, lemon zest, and vanilla; heat on low, stirring, until sugar dissolves. Remove from heat. 3. In large bowl, beat eggs until frothy; slowly stir in milk mixture. Tear bread into small pieces and add to liquid mixture. Stir in apples, cranberries, and walnuts until blended. Set bread pudding mixture aside five minutes or until bread absorbs most of liquid and softens. Spoon into prepared pan and bake 40 to 45 minutes. 4. While pudding is cooling, prepare Cider Sauce: In saucepan, simmer cider until reduced to 1-1/2 cups. Stirring constantly, add cornstarch mixture. Bring to boil and cook until thickened. Remove from heat and stir in half-and-half. 5. Turn pudding out onto plate and serve with Cider Sauce.

Nutritional Information:

214 Calories (kcal); 8g Total Fat; (32% calories from fat); 6g Protein; 30g Carbohydrate; 90mg Cholesterol; 71mg Sodium