Light Apple Pie Bread Pudding

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 9×9 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.