6 croissants, sliced 3/4" thick or 10-12 lg. slices of bread
3/4 c. currants
1 tsp. cinnamon
1 tsp. vanilla
1 c. sherry (cream)
4 lg. eggs (or 1 c. egg substitute)
3 c. milk
1 1/4 c. brown sugar
2 med. apples
1 c. cream
2 tbsp. sugar

Mix bread with the currants and cinnamon in a large bowl. Mix the vanilla with the sherry and pour over the bread. Stir into the bread so that it soaks it all up. Cover and let stand for a minimum of 1 hour, or overnight at room temperature.

Beat the eggs. Add the milk and sugar and beat until smooth.

Peel, core and slice the apples into 1/8" slices.

Oil a 9"x13" casserole. Stir the custard into the bread. spoon 1/3 of the mixture into the baking dish. Arrange the apples evenly over the top. Spoon the remaining pudding over the top. Press down all over the surface with the back of a large spoon.

Bake in a preheated 375 degree oven for 35 to 40 minutes or until set. Serve warm or cold with softly whipped sweetened cream.

NOTE: A handy way to determine how much bread to use is to lay the slices in the empty casserole and see how they fit.

Serves 12.