Ingredients:

  • 1 pound stale brioche or challah bread, cut into 1-inch cubes
  • 2 tablespoons unsalted butter (for apples)
  • 2 large firm baking apples (Honeycrisp or Granny Smith), peeled, cored, and diced
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 1/2 cup pecan halves, lightly toasted and roughly chopped
  • 4 large eggs
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • Ingredients for Brown Butter Caramel Sauce (unsalted butter, brown sugar, heavy cream, salt)

Instructions:

  1. Prepare the bread and apples: Cube the stale bread and spread evenly in a prepared 9x13 inch baking dish. Lightly toast the pecans in a dry pan until fragrant (about 3 minutes); set aside. In a skillet, melt 2 tablespoons of butter over medium heat. Add diced apples, 1/2 teaspoon cinnamon, and brown sugar. Sauté until the apples are tender-crisp and lightly caramelized (5-7 minutes). Distribute the warm apples and toasted pecans evenly over the bread cubes.
  2. Create and soak the custard: In a large bowl, whisk together the eggs and egg yolks until pale and frothy. Add the granulated sugar, whole milk, heavy cream, vanilla, nutmeg, remaining 1/2 teaspoon cinnamon, and salt. Whisk vigorously until fully emulsified.
  3. Pour the custard mixture evenly over the bread and apples. Gently press the bread down to ensure all pieces are submerged. Allow the mixture to soak at room temperature for a mandatory rest time of at least 30 minutes (up to 2 hours).
  4. Bake and serve: Preheat the oven to 350°F (175°C). Bake for 50–55 minutes. The edges should be golden brown and the center should have only a slight, gentle jiggle. Remove from the oven and let rest for 10–15 minutes. While resting, prepare the Brown Butter Caramel Sauce. Slice and serve warm, drizzling generously with the warm caramel sauce.