Apple Bread Pudding with Brioche

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Heat a skillet over medium heat and melt 4 tbsp (56g) of butter. Add the diced apples, 1/2 cup (100g) brown sugar, 1 tsp (2g) cinnamon, and 1/4 tsp (1.5g) salt. Sauté for 5-7 minutes until the apples are tender and coated in syrup; remove from heat.
3. Place the 6 cups (300g) of brioche cubes on a baking sheet and toast in the 350°F (180°C) oven for 10 minutes until dry to the touch but not browned.
4. In a large mixing bowl, whisk 4 large eggs and 1/3 cup (65g) granulated sugar until the mixture is pale and smooth.
5. Stir in 2 cups (480ml) half-and-half, 1/2 cup (120ml) whole milk, 1 tbsp (15ml) vanilla extract, and 1/4 tsp (1g) ground nutmeg until fully combined.
6. Fold the toasted bread cubes and sautéed apples into the custard. Let the mixture sit for 15 minutes, pressing the bread down occasionally to ensure full absorption.
7. Pour the mixture into a greased 9x13 inch (23x33 cm) baking dish.
8. Bake at 350°F (180°C) for 35-45 minutes until the center is set and the top is a deep golden brown (the center reaches 160°F/71°C on an instant-read thermometer).
9. While the pudding bakes, combine 1/2 cup (115g) butter, 1 cup (200g) brown sugar, and 1/2 cup (120ml) heavy cream in a saucepan. Simmer over medium heat for 3 minutes.
10. Stir in 1/4 cup (60ml) vanilla caramel sauce and 1/4 tsp (1.5g) salt until the sauce is glossy. Pour over the warm bread pudding before serving.