Preheat the oven to 350°F.

In a large bowl, toss together 6 oz baguette bread, 4 oz apples, 3 oz raisins, and 3.1 oz walnuts. Set aside.

In another bowl, add egg, 3 tbsp plain Greek yogurt, 1/2 cup whole milk, 3 tsp white sugar, and 1/4 tsp cinnamon powder. Whisk to combine.

Add the milk mixture to the bread and fold with a spatula to soak the liquid evenly.

Put the entire mixture into the baking dish. Pat it down gently with a spatula for a roughly even surface.

In a small bowl, mix the remaining 1 tsp white sugar and 1/4 tsp cinnamon powder. Sprinkle this cinnamon sugar on the top of the bread pudding.

Bake for 30 minutes or until golden brown.

Meanwhile, make the caramel sauce: in a small saucepan, melt 3/4 tbsp unsalted butter and 1 1/2 tbsp brown sugar over low heat for 5 minutes. Once the sugar is completely dissolved, add 2 tbsp heavy cream, turn off the heat, and stir vigorously with a whisk. Allow the sauce to cool before use.

Once the timer rings, remove the bread pudding from the oven and allow it to cool for at least 5 minutes. Drizzle the sauce over the pudding and serve.

Optional: garnish with a few thin slices of apples on top of the bread pudding to make it more aesthetically pleasing.