Apple Bread Pudding

3/4 cup dried apples, chopped bite size *I use Sun-Maid Dried Washington Apples in a package
3/4 cup water
1/4 cup light brown sugar, packed
1 Tbs. butter
2 cups milk
3 large eggs, beaten
1/2 cup granulated sugar
2 tsp. pure vanilla extract
3 cups country-style white bread, cubed *Use bakery whole loaf bread, not pre-sliced sandwich bread
1/4 cup dried currants (they are dried berries of small, sweet seedless grapes) * I use Sun-Maid Zante Currants in a package

Preheat oven to 325 degrees F.

In a small pot, combine dried apples and water. Bring to a boil, then simmer, covered, until all liquid is absorbed and apples are soft.

Stir in brown sugar and butter. Reduce heat and cook, uncovered, stirring until apples are coated and mixture is syrupy, about 5 minutes.

Pour apple mixture in a lightly buttered 1-1/2 quart casserole dish. Set aside.

In a large bowl, whisk together milk, eggs, sugar, and vanilla. Stir in bread cubes and currants. Pour mixture over apple mixture.

Bake, uncovered, for 60-70 minutes, or until knife inserted in center comes out clean. Serve warm or room temperature.