Yield: Yields 2-1/4 cups filling and 1 cup syrup.
Use firm, slightly tart baking apples, such as McIntosh or Rome. I like to use raisin bread for this recipe.
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After years of using this recipe, it is *still* my go to brunch menu item!
One of several breakfast recipes suggested by Fine Cooking for this year's holiday season. This was excellent and the flavors went well together. We didn't have apple cider but did have some boiled cider that we heated up with maple syrup and the other seasonings. Also used an unsliced loaf of raisin challah. It took some time to put together but was worth the effort.
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