No Bake Skillet Apple Bread Pudding

I was so in the mood for bread pudding... RIGHT NOW... which is kind of a problem, because that is just one of those things which takes time, so it got me thinking and searching for a way to speed up the process.  Sure enough, where there's a will, there's a way!
Two things:
First, this was super easy and the apples gave it a yummy apple fritter kind of smell, only minus the fat.  My whole crew asked at some point what I was making that smelled so good. :)  You've gotta love a recipe that does that.  It would make a great breakfast, but I didn't think it was sweet enough to make it a dessert.
Second, on that note, maybe they were getting sweetness from the banana jam in the original recipe (which
I didn't have/use), but I thought it really lacked flavor and sweetness.  It just kind of tasted like french toast, so I sprinkled cinnamon and sugar over the top and that helped... but definitely needed some sweetness.
On the whole, it was a bit dry and not quite what I was dreaming of, but still yummy.  A great one if you've got some extra bread around!

No Bake Skillet Apple Bread Pudding 

1 1/2 cups milk, plus additional for drizzling (Dairy-Free milk works as well: coconut milk, almond, soy etc.)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

4 cups of cubed whole grain bread, preferably stale

2 egg yolks

1/2 cup jam (Could also use apple pie filling, or 1/4 cup sugar)

1 large apple, sliced

Cinamon and Sugar for sprinkling

Coconut oil (or other) for greasing pan

1. Heat milk in a saucepan over low heat. Stir in salt, cinnamon, and nutmeg.

2. Place bread cubes in a large mixing bowl. When milk is hot but not yet simmering, pour milk over bread cubes. Mix gently.

3. Stir in egg yolks and jam, mixing gently until well combined. Fold in apple slices.

4. Heat 6-inch nonstick skillet over low-medium heat. Lightly grease with coconut oil. Pour bread mixture into pan and cover.

5. Cook bread pudding covered for 15 minutes, or until bottom is browned. Then flip entire pudding onto a plate and put pudding back in skillet, uncooked side down. Cook for an additional 10 minutes or until golden brown.

6. Scoop bread pudding into bowls. If you like, drizzle with a bit of coconut milk and honey or maple syrup. It is best served hot. 

(I drizzled with a bit of cream... yum!)

Adapted from: (The Kathmanduo)