Servings: 16

8 cups French bread, cubed 8 cups French bread, cubed
3 apples, peeled, cored and chopped 3 apples, peeled, cored and chopped
4 eggs 4 eggs
1 cup vanilla yogurt 1 cup vanilla yogurt
1 cup milk 1 cup milk
2 tsp. Cinnamon, divided 2 tsp. Cinnamon, divided
½ tsp. Nutmeg ½ tsp. Nutmeg
½ cup sugar + 2 Tbsp. ½ cup sugar + 2 Tbsp.
½ cup raisins ½ cup raisins
 
SAUCE: subheading: SAUCE:
1 cup unsalted butter 1 cup unsalted butter
1 cup heavy cream 1 cup heavy cream
1 cup brown sugar 1 cup brown sugar

Preheat oven to 350°.
Spray a 9 x 13 baking dish with cooking spray.
In a large bowl, whisk together eggs, yogurt,, milk, cinnamon, nutmeg and ½ cup sugar.
Stir in the apples, raisins, the gently fold in the bread cubes.  Pot into the prepared baking dish.
In a small bowl, stir together 2 Tbsp. Sugar and 1 tsp cinnamon.  Sprinkle on top of the bread pudding mixture.
Bake for 30 to 40 minutes until puffed and golden brown.
While Bread Pudding is baking, prepare sauce.
MAKE THE SAUCE: subheading: MAKE THE SAUCE:
In a heavy saucepan over medium- low heat, stir together the butter, heavy cream and the brown sugar; bring to a boil.
Reduce heat to low, simmer until sauce thickens, for about 5 minutes.  Pour over warm bread pudding to serve.  Serve with vanilla ice cream, if desired.

***Leave bread cubes out for a few hours to dry and get stale.  If not, just place them on s baking sheet and bake them at 350° for 10 - 15 minutes or until they are dry but not toasted.  ***Leave bread cubes out for a few hours to dry and get stale.  If not, just place them on s baking sheet and bake them at 350° for 10 to 15 minutes or until they are dry but not toasted.
***You can make this the night before and pop it in the oven the next morning for breakfast.  It actually tastes better if it sits overnight.  ***You can make this the night before and pop it in the oven the next morning for breakfast.  It actually tastes better if it sits overnight.