Cinnamon Apple Bread Pudding

This is another perfect fall dish from "Our Best Bites".  Click the link for exact details and wonderful pictures.  This is my basic interpretation.

Caramel Apple Bread Pudding 
1 loaf of stale French Bread, cut into 1 inch cubes (the original recipe used 5-6 cups and stated it was about 1/2 of a loaf, but my whole loaf was about 7 cups so I went for the whole thing)
3 c. apples, peeled and chopped into small pieces ( 4 medium apples)
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream (too be healthier you could replace this with milk, but it's quite delish with the wicked heavy cream)
3/4 c. brown sugar
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. pumpkin pie seasoning
1 Tbsp. butter

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake at 350 degrees for 10-15 minutes or until the bread cubes are dried out but not toasted. 

Preheat oven to 350. Lightly grease or spray a 9x13" baking dish with shortening or non-stick cooking spray.

In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk together the remaining ingredients except for the butter. When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evenly distributed). Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (I covered with plastic wrap and refrigerated over night so this could be an  breakfast dish).   When the egg/milk mixture has mostly soaked into the bread, put the butter over the bread (My butter was frozen so I grated it with a cheese grater from the stick until I had used approx. 1 Tbsp.  It distributed more evenly this way.  Other wise you would just cut it into small pieces and sprinkle it on top.) and place the baking dish in the preheated oven and bake for 45 minutes or until the center is set but not dry or burned.

Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve with warm Buttermilk Syrup.

I could have sworn I posted Buttermilk Syrup before but since I can't find it here it is!  This  syrup is especially delish over German pancakes with strawberries.  Really over anything!

Buttermilk Syrup

3/4 cup buttermilk (1 of those small cartons that are like 40 cents at the store is perfect)
1 1/2 cup sugar
1 stick butter (no substitutions here, I just used what was left over I grated butter for the bread pudding)
2 Tbsp karo syrup
1 tsp baking soda

Choose a pot that is twice the size as you think you will need.  I used a 2 quart pot and had to be extremely careful while making not to let it spill over as this recipe foams and triples in volume while cooking.

Mix ingredients in a pot and bring to a boil.  Reduce to medium heat and stir for 8 minutes.  Do not look away, just diligently stir as this can boil over easily or harden if neglected.  Enjoy pouring it over anything and everything or even eat it with a spoon.