Beans & Barley Dutch Apple Bread Pudding

Grease a 9x13 baking dish.

Line the bottom of the dish with slices of challah. Evenly layer the apple slices over the bread.

In a bowl, whisk together the eggs, honey, milk, whipping cream, and vanilla until the mixture is thoroughly blended.

Pour the egg mixture evenly over the apples and bread. Cover the pan with plastic wrap and place in the refrigerator for one hour.

After the bread has soaked in the egg mixture for an hour, preheat the oven to 350 degrees F.

In a bowl, combine the butter, brown sugar, white sugar, flour, and cinnamon. Cut to coarse crumbs with a pastry cutter.

Remove the plastic wrap from the bread pudding. Sprinkle the streusel mixture evenly over the bread pudding.

Fit the baking pan inside a larger pan that can be filled with water. Place both pans in the oven and fill the outer pan with enough water so that it comes halfway up the sides of the inner pan (water bath).

Bake the bread pudding at 350 degrees F for 1 1/2 hours or until the pudding is set. Turn the pan halfway through the cooking time.

Remove the pan from the water bath and place the pan on a cooling rack (be careful, the water in the outer pan will be hot!). Let cool on the rack for 30 minutes.

Serve immediately.

Store leftovers in the refrigerator in a covered container.