SPICED CARAMEL APPLE BREAD PUDDING (for eight)

2 Granny Smith apples, peeled and chopped

½ teaspoon ground cinnamon, divided

1 pound (16 ounces) Italian bread loaf, cut into bite-sized pieces

vegetable cooking spray

3 large eggs

1-1/2 cups 2% reduced fat milk

1 cup apple cider

¼ cup firmly packed brown sugar

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

Bourbon pecan caramel sauce to accompany

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1.   Saute apple and ¼ teaspoon cinnamon in a lightly greased skillet over medium high heat 2 minutes or until tender.  Stir together bread and apple in an 11 by 7 inch baking dish coated with cooking spray.

2.   Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg and remaining ¼ teaspoon cinnamon, and pour over bread mixture in baking dish.  Cover and chill 1 hour.

3.   Preheat oven to 350*.  Bake bread mixture 45 to 50 minutes or until top is crisp and golden brown.  Serve warm with toasted pecan caramel sauce.

adapted from Southern Living Magazine