Apple Crunch Bread Pudding and Orange Sunrise Sparkler

• 1 cup flake cereal such as Total
• 1/2 cup sliced almonds
• 3 tablespoons brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup Greek yogurt
• 1/4 cup honey
• 1/4 cup Granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• pinch salt
• 1 loaf raisin challah, cut into 1/2-inch cubes (about 6 cups)
• 2 firm apples, peeled and diced

For the Drink:

• 1 1/2 cups orange juice
• 1/2 cup pomegranate juice
• 1 bottle sparkling water
• 1 orange, sliced

1. Preheat oven to 375 F. Grease a 8 cup loaf pan.
2. In a small bowl, combine cereal, almonds and brown sugar and set aside.
3. In a medium bowl, combine eggs, milk, yogurt, honey, sugar, vanilla, cinnamon and salt. Whisk until smooth. In a large bowl, stir together cubed bread and apples. Pour egg mixture over bread mixture and stir until all cubes are moistened. Transfer to greased loaf pan and let sit at least 30 minutes or overnight.
4. Just before baking, sprinkle evenly with cereal topping. Cover with aluminum foil and bake 35 minutes. Uncover and bake 5 to 10 minutes or until golden brown on top.

1. Combine orange and pomegranate juice in a pitcher.
2. Fill juice glasses halfway with juice, top with sparkling water and garnish with a slice of orange.