I'm not a big fan of "light" foods. They either use lots of strange ingredients to mimic a full-calorie version, or they don't and taste terrible. This bread pudding, however, saves a ton of calories by using low-fat yogurt instead of cream, and you'd never know the difference. I used Stoneyfield French Vanilla, which has 170 calories per cup, instead of heavy cream at 800 calories per cup. I also cut back the amount of sugar to make this dish suitable for breakfast.You can make this the night before and pop it in the oven for breakfast - it actually gets better if it sits overnight! If you like a crustier bread pudding, bake it in a larger dish and reduce time by a few minutes. I happened to have some leftover maple-caramel sauce in the fridge, which made a perfect topping.
Apple Pie Bread Pudding
- 8 c cubed bread, crusts are okay if not too thick
- 3 medium baking apples, peeled and chopped
- 4 eggs
- 1 c vanilla yogurt
- 1 c milk
- 2 tsp cinnamon, divided
- 1/2 tsp nutmeg
- 1/2 c sugar + 2 T
- pinch salt
Preheat oven to 350°. Spray a 9x9 baking dish with cooking spray.
In a large bowl, beat the eggs lightly. Whisk in the yogurt, milk, 1 tsp cinnamon, nutmeg, 1/2 c sugar, and pinch of salt. Stir in the apples, then gently fold in the bread cubes. Pour into the prepared pan.
In a small bowl, stir together 2 T sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown. Serve warm or room temperature.
