|Whole milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Egg substitute/2 eggs, lightly beaten||1⁄2 Cup (8 tbs)|
|Crust less white bread slices||5|
|Cinnamon sugar||1 Teaspoon|
|Sweet apples||3 Medium, cored, peeled, and sliced thin|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Pour milk into saucepan.
Stir and heat to scald, but do not boil.
Mix in vanilla and egg substitute.
Set custard aside.
Tear up 3 slices of the bread and layer on the bottom of a 9-inch glass or ceramic pie plate or a 9 x 9 x 2- inch square glass or ceramic dish.
Sprinkle half of the cinnamon sugar over the bread.
Layer half of the apple slices on top, spread out half of the walnuts and raisins on top of the apples, and sprinkle lightly with half of the cinnamon and nutmeg.
Arrange another layer of apples and repeat as above with nuts, raisins, and spices.
Ladle half the custard over the apples.
Break the remaining bread over the top and sprinkle with the rest of the cinnamon sugar.
Ladle the remaining custard on top, making sure that all ingredients are moistened.
Preheat oven to 350Â°.
Bake for 50 minutes or until bread is brown and knife inserted in center comes out clean.
Remove from oven and cool in the dish.
This is wonderful when served slightly warm.