For the Bread Pudding:

• 1 loaf brioche bread (about 12–14 oz), cut into 1-inch cubes
• 2 medium Opal apples, small diced
• 6 large eggs
• 2 ½ cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 tbsp vanilla bean paste
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ¼ tsp salt
• Butter or cooking spray  (for greasing the pan)

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 6 tbsp unsalted butter, cut into pieces
• ½ cup heavy cream, warmed
• ½ tsp vanilla extract
• Pinch of salt (optional, but recommended)

Prep Bread & Apples

• Preheat oven to 350°F and butter a 9x13-inch baking dish

• Toast cubed brioche for 10–15 min until dry and golden

• Dice 2 Opal apples and set aside

Make Custard

• Whisk together:

  • 6 eggs, 2½ cups whole milk, 1 cup heavy cream

  • ¾ cup sugar, 1 tbsp vanilla, 1 tsp each: cinnamon, nutmeg, ginger

  • ¼ tsp salt

• Combine toasted bread and apples in dish

• Pour custard over top, press gently to absorb

• Let sit 15–20 min (or cover + refrigerate overnight)

Bake

• Bake uncovered for 45–55 min, until top is golden and custard is set

• Cool slightly before serving

Make Caramel

• In a saucepan, combine 1 cup sugar + ¼ cup water, stir once, then stop

• Boil over med-high heat 8–12 min until deep amber (no stirring)

• Remove from heat, whisk in 6 tbsp butter (carefully)

• Slowly add ½ cup warm cream, whisk until smooth

• Stir in ½ tsp vanilla + pinch of salt (optional)

• Let cool slightly

Serve

• Drizzle warm caramel over pudding

• Optional: top with ice cream, whipped cream, or sea salt