Ingredients
5 tablespoons unsalted butter, melted, plus more for dish
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 pounds baking apples (4 to 5), such as Granny Smith or Honeycrisp, or a combination, peeled, cored, and cut into 1/2-inch wedges
2 tablespoons apple-cider vinegar
1/2 cup apple cider
6 tablespoons clover or orange-blossom honey
8 ounces raisin challah, cut into 3/4-inch cubes (about 5 cups)
1/3 cup sliced almonds
Vanilla ice cream, for serving
Preparation
Preheat oven to 375 degrees. Brush an 8-by-8-inch baking dish with butter.
Stir together brown sugar, cinnamon, and salt. In another bowl, toss apples with vinegar, 1/4 cup cider, and honey. Spoon half of apple mixture into prepared dish; sprinkle evenly with one-third of sugar mixture.
Toss bread cubes with butter and remaining 1/4 cup cider. Spread half of bread mixture over apples in dish. Repeat layering with remaining apple mixture, one-third of sugar mixture, and remaining bread cubes. Sprinkle surface evenly with remaining sugar mixture and almonds; loosely cover with parchment-lined foil.
Bake until apples in center of dish are tender and those along edges are bubbling, 45 to 50 minutes. Uncover and continue baking until liquid reduces to a syrup and surface is crisp, 10 to 12 minutes. Let cool slightly and serve warm with ice cream.
