1 21-ounce can MUSSELMAN’S® Apple Pie Filling
1/4 cup golden raisins or dried cranberries
2 teaspoons lemon juice
1 1/2 teaspoons vanilla
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1/4 cup sugar
6 1-inch thick slices of brioche or challah
1/4 cup butter
Preheat oven to 350°F.
In a medium bowl, combine pie filling, raisins, lemon juice, 1 teaspoon of the vanilla, 1/2 teaspoon of the cinnamon and the salt.
Spread mixture evenly in the bottom of a 3-quart rectangular baking dish.
In a shallow dish whisk together eggs, milk, sugar, remaining 1/2 teaspoon of vanilla and remaining 1/4 teaspoon of cinnamon.
Dip bread slices in egg mixture, turning to coat both sides.
In a very large skillet, melt butter over medium heat.
Add bread slices, half at a time, to hot skillet.
Cook for 3 to 5 minutes or until bread is lightly browned, turning once to brown both sides.
Arrange bread slices in a single layer atop apple mixture in dish.
Bake, uncovered, for 20 to 25 minutes or until heated through.
Serve bread slices on serving plates and top with apple mixture.