Step 1

Use the butter to grease an 8x8x2″ baking dish. (I used a 8×10″ dish for this)

Step 2

Spread the apple butter onto one side of each slice of cinnamon raisin bread. Layer the bread into the baking dish, stacking it, or laying it in a staggered shape (as I did), into the baking dish.

Step 3

In a large mixing bowl, whisk together the eggs, heavy cream, milk, pumpkin pie spice, salt, and maple syrup. Pour the mixture over the top of the bread in the baking dish. You may need to lightly press down on the bread to ensure it is all coated. Wrap the baking dish in aluminum foil, and place in the refrigerator overnight. Or at least 8 hours.

Step 4

Preheat the oven to 350 degrees, and remove the bread pudding from the fridge at least 30 minutes before baking.

Step 5

Place the dish on a lined baking sheet, and bake (with the foil ON) for 1 hour. Remove the foil, and continue to bake for another 15 minutes.

Step 6

Allow to cool slightly before serving. Top with powdered sugar, or whipped cream. You can also serve with sauteed apples if desired.