1/4 cup raisins
1/2 cup apple butter
1 package Hawaiian rolls, cubed

CUSTARD:
4 eggs
1 ½ cups heavy cream
3/4 cups sugar
1 teaspoons vanilla extract
pinch salt

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.

Combine apple butter and raisins. Place cubed Hawaiian rolls in a bowl and pour apple butter and raisins over the top. Mix well together. Place in a greased 9” cast iron skillet.

In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.

Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Allow to cool for 10 minutes or refrigerate overnight in an airtight container.  Serve with Bourbon Toffee Glaze.