Ingredients

  • 8 cups bread, cubed
  • 3 medium apples, peeled, cored and chopped
  • 4 eggs
  • 1 cup vanilla yogurt
  • 1 cup milk
  • 2 tsp cinnamon, divided
  • ½ tsp nutmeg
  • ½ c sugar + 2 Tbsp
  • ½ cup raisins
  • Sauce
  • 1 cup Unsalted Butter
  • 1 cup Heavy Cream
  • 1 cup Brown Sugar

Directions

  1. Preheat oven to 350°.
  2. Spray a 9×13 baking dish with cooking spray.
  3. In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
  4. Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.
  5. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
  6. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
  7. While the bread pudding is baking, make the caramel sauce.
  8. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
  9. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

Notes: Leave out the bread crumbs for a few hours to get dry.  If not possible, place them on a baking sheet and bake at 350* for 10-15 minutes until dry but not toasted.
Make this the night before and pop in the oven for breakfast – it’s even better if it sits overnight before baking.

Recipe from: cakescottage.com