Cinnamon Apple Raisin Bread Pudding   A delicious variation on an old favorite

Any fan of bread pudding will surely be delighted with this quick and easy variation of this universally loved comfort food. It's perfect for a Sunday brunch or supper on a snowy winter evening.   You can substitute apple cider or apple juice for the brandy, if you prefer an alcohol-free (or less expensive) version. Golden raisins, sweetened dried cranberries, or dried cherries can stand in for the raisins. We've prepared it several times with a plentiful amount of dried cranberries and Pepperridge Farms cinnamon raisin bread, and you'll discover that once your kids have tried it, they love it.  In fact, they will want to pitch in and help the next time you make it. 1/2 cup raisins 1/2 cup chopped dried apple 2 tablespoons Calvados (apple brandy) 3 1/2 cups 2% reduced-fat milk 3/4 cup sugar 1 tablespoon grated lemon rind 1 tablespoon butter, melted 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon grated whole nutmeg 4 large eggs 5 cups (1 1/2-inch) cubed cinnamon bread (about 12 ounces)  Cooking spray Preheat oven to 325°. Combine raisins, dried apple, and apple brandy in a microwave-safe bowl. Microwave at high for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 teaspoon salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. Let stand at room temperature 15 minutes. Pour bread mixture into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 50 minutes or until set. Serve warm. Yield: 10 servings       From Wendy Kalen in Cooking Light, August 2006