Toss the apples and the bread cubes together in a large bowl and then place them in a greased 9×13 dish. In the same large bowl, whisk together the remaining ingredients except the butter and pour the mixture over the bread and apples. You want to let this stand for awhile so the egg/milk mixture gets soaked into the bread. Ideally, you could cover it and refrigerate it overnight, but if that’s not possible, you can let it stand for 15 minutes-1 hour. When the bread has soaked in most of the egg mixture, place the pan in the oven and bake for 40-50 minutes or until the center is set and the apples are tender. Allow to stand for 5 minutes and then cut into pieces and serve warm. What you really want to do is drizzle some (okay, lots of) Buttermilk Syrup (this is where the “caramel” of the “Caramel Apple Bread Pudding” comes in) over the warm piece of bread pudding.
