16 slices day-old bread, torn into 1-inch pieces
2 c. sugar
4 eggs
3 c. milk
2 tsp. ground cinnamon
1/2 tsp. salt
2 tbsp. vanilla extract
1 can (21 oz.) apple pie filling, slices cut in half
2 c. coarsely chopped pecans
1 c. golden raisins
3/4 c. butter, melted
Whipped cream, optional

In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. Stir in all remaining ingredients except cream. Pour into a greased 13-inch x 90inch x 2-inch baking pan. Bake at 350 degrees for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream, if desired. Yield: 12-15 servings.

This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.