Anna believes imagination is an important ingredient in cooking and her apple dessert is proof of that. Married, with two daughters, Anna enjoys sewing, needlework, crafts and gardening. She lost 58 pounds on the Weight Watchers program. 1 1/2 c. skim milk 3 lg. eggs 2 tbsp. granulated sugar 2 tbsp. butter, melted, divided 1/2 tsp. each ground cinnamon & vanilla extract 1/4 tsp. each ground nutmeg & salt 3 sm. apples, cored & thinly sliced 2 tbsp. caramel topping

Spread bread cubes on a baking sheet; bake at 275 degrees, stirring once, until bread is dry, about 10 minutes. Remove from oven and set aside; increase oven temperature to 350 degrees.

Using electric mixer, in medium bowl beat together milk, eggs, sugar, 1 tablespoon butter, the cinnamon, vanilla, nutmeg and salt until combined; add bread cubes and stir to combine.

Spray shallow 1 1/2 or 2 quart casserole with nonstick cooking spray; pour in bread mixture. Arrange apple slices in rows over bread mixture, overlapping slices slightly, and brush evenly with remaining butter. Set casserole in baking pan that is slightly larger than casserole and pour hot water into pan to a depth of about 1/2 inch; bake for 45-55 minutes (until a knife, inserted in center of pudding, comes out clean). Remove baking pan from oven and casserole from water bath; set casserole on wire rack and let cool for 15-20 minutes. Serve topped with caramel topping. Makes 6 servings.