Ingredients:

  • 300g stale brioche or challah, cut into 1-inch cubes
  • 450g Granny Smith apples, peeled and diced
  • 28g unsalted butter
  • 75g raisins or dried cranberries
  • 150g eggs
  • 480ml half-and-half
  • 100g light brown sugar, packed
  • 8g ground cinnamon
  • 1g ground nutmeg
  • 3g vanilla extract
  • 1.5g salt
  • 115g unsalted butter
  • 200g brown sugar, packed
  • 120ml heavy cream
  • 3g sea salt
  • 5ml vanilla extract

Instructions:

  1. Melt 2 tbsp of butter in a skillet over medium heat. Add diced apples and sauté for 5–7 minutes until the edges are translucent and smell nutty. Remove from heat.
  2. In a large mixing bowl, combine the cubed stale brioche, sautéed apples, and raisins. Toss gently to ensure an even distribution of fruit.
  3. In a separate bowl, whisk together eggs, half-and-half, brown sugar, cinnamon, nutmeg, vanilla, and salt until the mixture is smooth and the sugar has dissolved.
  4. Pour the custard over the bread mixture. Use a spatula to gently fold the bread, ensuring every cube is submerged and allowed to soak.
  5. Transfer the mixture to a 7x11-inch baking dish and bake for 1 hour until set and the top is golden brown.
  6. Prepare the salted caramel sauce by melting 115g butter and 200g brown sugar in a saucepan, stirring in heavy cream, sea salt, and vanilla until smooth.