Apple Pie Bread Pudding

Apple Pie Bread Pudding 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 Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray. In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar. Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan. In a small bowl, stir together 2 Tbsp sugar and 1 tsp 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. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, 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 can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!