Strawberries & Cream Skillet Bread Pudding – Lodge Cast Iron

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup Cabot Greek Vanilla Yogurt
• ½ cup half-and-half
• 1 tablespoon vanilla extract
• ½ cup sugar
• 1 pound sourdough bread, crusts removed and cubed
• 1 tablespoon softened Cabot unsalted butter
• 1 quart strawberries, hulled and sliced, divided
• 1 tablespoon turbinado or coarse sanding sugar
• Whipped cream and maple syrup for serving