Bread Pudding with Apples, Pecans and Raisins

Delight guests with this fruity bread pudding made with panera signature Cinnamon Raisin bread.

4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly

Preheat oven to 400 degrees.
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.
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.
makes 6 servings