Ingredients:

  • 4 cups (600g) peeled and diced Granny Smith or Honeycrisp apples
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (50g) light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 6 cups (450g) brioche or challah bread, cut into 1-inch cubes
  • 3 large eggs
  • 2 cups (480ml) half-and-half
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) salt
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30ml) bourbon
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Melt 3 tbsp butter in a skillet over medium heat. Add diced apples, 1/4 cup brown sugar, cinnamon, and salt. Cook for 5–7 minutes until tender and glazed. Remove from heat.
  2. In a large bowl, whisk together eggs and granulated sugar until pale. Stir in half-and-half, milk, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Place bread cubes and sautéed apples into an 8x8 inch baking dish. Pour the custard mixture over the top and press bread down with a spatula. Let rest for 15 minutes.
  4. Preheat oven to 350°F (175°C). Bake for 35–45 minutes until the edges bubble and the top is deep golden brown.
  5. Prepare sauce by melting 1/2 cup butter and 1 cup brown sugar in a saucepan over medium heat. Stir in heavy cream, bourbon, and sea salt until thickened.