8 cups bread, cubed
3 medium apples, peeled, cored and chopped
1 cup vanilla yogurt
1 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ c sugar + 2 Tbsp
½ cup raisins
1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Brown Sugar
Preheat oven to 350°.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk yogurt, milk and eggs, a teaspoon of cinnamon and nutmeg with half a cup of sugar well.
Add apples and raisins, then fold in the bread cubes. Pour into the prepared pan.
In a small cup, stir 2 tablespoons of sugar and 1 teaspoon of cinnamon.
Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
While the bread pudding is baking, make the caramel sauce at the same time.
In a weighty saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
and brown sugar; bring to a boil.
Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
* If you could leave bread cubes out for a few hours so they get nice and dry.
If you can’t, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.