°8 cups bread cubes
°3 medium apples, peeled, seeded and chopped
°1 cup vanilla yogurt
°1 cup milk
°2 teaspoons cinnamon, divided
°½ teaspoon nutmeg
°½ c sugar + 2 tablespoons
°Half a cup of raisin
°1 c unsalted butter
°1 c heavy cream
°1 c brown sugar
Preheat oven 350 degrees.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk together milk, buttermilk, eggs, 1 teaspoon cinnamon, nutmeg, and 1/2 cup sugar.
Add the apples and raisins, then gently add the bread cubes. Pour into the prepared skillet.
In a small bowl, stir in 2 tablespoons sugar and 1 teaspoon cinnamon.
Sprinkle over bread pudding. Baking for 30-40 min
While the bread pudding is baking, make the caramel sauce.
In a heavy saucepan over medium-low heat, mix together the butter, heavy cream, and brown sugar. Brings to a boil.
Reduce the heat and simmer until the sauce thickens, 5 minutes. Pour over bread pudding to serve. Put vanilla ice cream on top.
* If you can leave the bread cubes outside for a few hours until they are nice and dry. If not, place on a baking sheet and bake at 350 for 10-15 minutes or until dry but not toasted.
*You can make it the night before and pop it in the oven for breakfast – in fact it gets better if it stays all night!