8 slices cinnamon raisin bread, quartered
1 lb Golden Delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
1/2 cup plus 3 tablespoons sugar
3 cups half-and-half
6 large eggs

Put oven rack in middle position and preheat oven to 375�F.
Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast
until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on.

Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated.
Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet
and turning slices over occasionally, until tender and pale golden, about 15 minutes.

Combine bread and apples in a 2-quart souffl� or 2-inch-deep baking dish (about 8- by 12-inch oval).

Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl,
then pour mixture over bread and apples. Let soak at room temperature 15 minutes.

Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken,
50 minutes to 1 hour for souffl� dish or 35 to 40 minutes for shallow dish.
Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)

Makes 6 servings.