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 and sliced
2 eggs
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
2 tbsp. butter
Cream, optional

Preparation time 40 minutes. Baking time 1 hour. Oven 350 degrees.

You can use leftover bread for this dish. Place bread slices single layer in shallow pan. Evenly drizzle 1/2 cup of half and half over bread.

In medium saucepan mix sugar and water, bring to boil. Cover, simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add 1/3 of apples and simmer 3 minutes.

Remove with slotted spoon. Reserve sugar syrup. When apples are poached, line a buttered shallow 2 1/2 quart baking dish with about 1/3 of bread slices. Top with half of poached apples. Make a layer of another third of bread. Cover evenly with remaining apples. Cover with rest of bread.

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. 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.