Ingredients:

  • 1 large loaf (450 g) stale Brioche or Challah bread, cut into 1-inch cubes
  • 2 Tbsp unsalted butter (for apples)
  • 3 large Granny Smith or Bramley apples, peeled, cored, and diced
  • 1/4 cup packed light brown sugar (for apples)
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 6 large eggs, room temperature
  • 1/2 cup granulated sugar (for custard)
  • 2 cups (475 mL) heavy cream (double cream), full fat
  • 1 cup (240 mL) whole milk
  • 1 Tbsp vanilla extract
  • 1/2 tsp fine sea salt (for custard)
  • 1 1/2 cups granulated sugar (for caramel)
  • 1/4 cup water (for caramel)
  • 3/4 cup (180 mL) warm heavy cream (for caramel)
  • 2 Tbsp unsalted butter, cubed (for caramel)
  • 1 tsp flaky sea salt, divided (for caramel)

Instructions:

  1. Cube the brioche and spread on a tray for 1–2 hours if not already stale. This drying process is crucial for texture.
  2. Sauté the Apples: Melt the 2 Tbsp butter in a pan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until the apples are tender-crisp. Set aside to cool slightly.
  3. Combine Solids: Place the bread cubes and cooled apple mixture into a 9x13 inch baking dish. Toss lightly to distribute the apples evenly.
  4. Make the Caramel: Combine 1 1/2 cups granulated sugar and 1/4 cup water in a heavy saucepan. Cook over medium-high heat until the sugar dissolves. Stop stirring and bring to a boil. Cook until the syrup turns a deep amber colour (approximately 8–10 minutes).
  5. Finish the Sauce: Remove the pan from the heat immediately. Carefully and slowly whisk in the warm heavy cream (it will bubble violently). Then whisk in the cubed butter and 1/2 tsp sea salt until smooth.
  6. Divide the Caramel: Measure out 1/2 cup (120 mL) of the caramel sauce and set aside for the final drizzle. Pour the remaining caramel sauce directly into the custard base ingredients.
  7. Whisk the Custard: In a large bowl, whisk together the eggs, 1/2 cup granulated sugar, 2 cups heavy cream, whole milk, vanilla extract, and remaining fine sea salt. Whisk in the large portion of caramel sauce reserved from Step 6.
  8. Soak and Chill (Crucial Step): Pour the prepared custard mixture evenly over the bread and apple mixture. Gently press the bread down to submerge it. Cover the dish tightly with cling film and refrigerate for a minimum of 2 hours, or ideally, overnight, ensuring the bread fully absorbs the liquid.
  9. Bake Prep: Preheat the oven to 350°F (175°C). Place the pudding dish inside a large, deep roasting pan.
  10. Create Water Bath: Pour hot water into the roasting pan, ensuring it comes halfway up the sides of the bread pudding dish. This prevents the edges from drying out.
  11. Cook: Bake for 60–70 minutes, or until the pudding is puffed, golden brown, and slightly firm in the centre. The internal temperature should register 195–200°F (90–93°C).
  12. Rest and Serve: Remove the dish from the water bath. Allow the pudding to cool on a wire rack for 15 minutes before serving. Drizzle liberally with the remaining reserved 1/2 cup caramel sauce and sprinkle with the remaining 1/2 tsp flaky sea salt.