In this doubly lucky dessert, two Rosh Hashanah favorites—raisin challah and apples dipped in honey—come together in an ambrosial brown betty. Top it with sliced almonds and vanilla ice cream, and dig into a fruitful new year.
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.