4 tbsp. (½ stick) unsalted butter
1 loaf cinnamon raisin bread torn into bite-size pieces
½ cup brown sugar, packed
½ cup pecan halves
Zest and juice of 1 large orange
¼ cup apple cider
1 tbsp. vanilla extract
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
⅔ cup quince, cherry or blackberry jam
1. Preheat oven to 400 degrees and melt the butter in a medium saucepan over medium heat. Add the bread and cook for 2 to 3 minutes, or until well coated. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract. Cook an additional 2 to 3 minutes until a sauce begins to form.
2. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly. Bake 30 to 40 minutes, or until bubbly.