Toffee Apple Breakfast Pudding

• 1 liter stale bread, cubed (day old)
• 2 medium granny smith apples, peeled and chopped
• 8 ounces reduced-fat cream cheese, softened
• 1 cup packed brown sugar
• 1 34 cups skim milk, divided
• 1 teaspoon almond flavoring
• 12 cup toffee pieces
• 5 eggs

1. Place half of the bread cubes in a sprayed 9-inch x 13-inch baking dish.
2. Top with apples.
3. Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth.
4. Stir in toffee bits.
5. Spread over apples.
6. Top with remaining bread cubes.
7. Combine the eggs and remaining milk and pour over bread.
8. Cover and refrigerate overnight or at least 4 hours.
9. (Or freeze).
10. Remove from refrigerator 30 minutes before baking (if frozen, thaw completely).
11. Bake at 350 F 45-55 minutes.
12. Cover with foil last 10 minutes of baking if needed to prevent over browning.

bread, granny smith apples, cream cheese, brown sugar, milk, almond flavoring, toffee, eggs

Taken from www.food.com/recipe/toffee-apple-breakfast-pudding-198637 (may not work)