Apple Sweet Roll Bread Pudding

Ingredients:

3 small apples, peeled and chopped
3 stale cinnamon buns (or day old), cut into cubes
3 Splenda packets
4 eggs
2 c. milk, 1%
1/4 tsp. ground ginger
1 tsp. cinnamon
Coarse sugar for garnish

Preheat your oven to 375 degrees. Spray a quiche pan with non stick cooking spray and set aside. In a medium size bowl, whisk the eggs, milk, ground ginger, Splenda and cinnamon together until everything is well incorporated. Spread out the chopped apples and cinnamon bun cubes on the bottom of the quiche pan.  Pour the egg mixture on top in an even layer. Sprinkle the coarse sugar on top. Bake in the oven for 40-45 minutes until the egg is fully cooked and the top of the bread pudding is golden brown. Let cool slightly before serving.