Apple and Cinnamon Ensaymada Pudding

Make the sautéed apples:  In a saucepan, melt butter. Add brown sugar and caramelize. Stir in apples, raisins, and cinnamon; cook until tender. Cool and set aside.

Make the custard: Combine all the ingredients except for ensaymada. Place ensaymada in a large bowl. Pour custard over and soak for a few minutes; gently mix to coat ensaymada evenly, being careful not to crush the cubes. Carefully fold in apple mixture.

Make the meringue: In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed. Gradually add sugar until soft peaks are formed.

To assemble, gently fold bread mixture into egg whites. Transfer mixture to a well-greased 9x3-inch baking dish or 14 (3-inch) greased ramekins and spread evenly. Bake in a preheated 375ºF oven for 20 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream or vanilla ice cream and top with apple chips, if desired.

Make-ahead tip:  Cool after baking and wrap tightly with plastic wrap. Freeze for up to a month. Thaw and serve at room temperature.