Apple Challah

Source: Classic Jewish Food Recipes

12 oz Challah (more or less) torn into olive-kiwi sized chunks
1- 1/2 cups water
1 - 1/2 cups of milk substitute (I used mostly rice milk with some non-dairy creamer.)
3 eggs beaten
1/2 C sugar
1 t vanilla
1 t cinnamon
2 tart apples, peeled and sliced
2 T margarine, melted
Preheat oven to 375 degrees F.

Soak Challah in liquids for 10 minutes. Add remaining ingredients & mix well. Pour into well greased pan (I use disposable aluminum - if you double the recipe it makes 3 pans worth & excess freezes nicely). Set in bigger pan with 1 " water. Bake for about 1 hour, until top browns.