Apple Raisin Bread Pudding

Directions

1. 1
   Lightly toast bread until pale golden, then cool on baking sheet.
2. 2
   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.
3. 3
   Apply non-stick spray to interior of rice cooker. Layer bread and apples, alternately, in your rice cooker.
4. 4
   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 in rice cooker at room temperature 15 minutes.
5. 5
   Close the lid, and set the rice cooker for white rice. Cook through one white rice cycle, checking for doneness and cook for a second white rice cycle, if necessary. Serve hot using the keep warm cycle, or allow to cool and serve as a whole.