9 slices firm, white bread, cut into halves
2 c. half and half (light cream)
1/2 c. each sugar and water
1/2 tsp. vanilla
6 med.-sized tart apples, peeled, cored, sliced
2 eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
2 tbsp. butter
Cream (optional)

Tips: You can very well use leftover bread for this dish.

1. Place bread slices in a single layer in a shallow pan. Evenly drizzle 1/2 cup of the half and half over bread.

2. In a medium saucepan mix sugar and water, bring to boiling. Cover. Reduce heat and simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add about a third of the apple slices and simmer each portion 3 minutes. Remove with a slotted spoon. Reserve sugar syrup.

3. When all apples are poached line a buttered shallow 2 1/2 quart baking dish with about a third of the bread slices; top with half of the poached apples. Make a layer of another third of the bread. Cover evenly with remaining apples. Cover with the rest of the bread.

4. Beat eggs slightly; mix in cinnamon and cardamom, then remaining 1 1/2 cups half and half and sugar syrup from poaching apples. Pour egg mixture evenly over bread. Dot with butter.

5. Bake at 350 degrees until top layer of bread is brown and crusty, about 1 hour. Serve hot or at room temperature, with cream, if you wish.