Apple Raisin Bread Pudding

1. 1

   Lightly toast bread until pale golden, then cool on baking sheet.

2. 2

   Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes.

3. 3

   Apply non-stick spray to interior of rice cooker. Layer bread and apples, alternately, in your rice cooker.

4. 4

   Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak in rice cooker at room temperature 15 minutes.

5. 5

   Close the lid, and set the rice cooker for white rice. Cook through one white rice cycle, checking for doneness and cook for a second white rice cycle, if necessary. Serve hot using the keep warm cycle, or allow to cool and serve as a whole.

* Per serving · 4 servings · Values may vary.

No additional tips available.