Serves 4-6

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

For the bread pudding:
1 loaf brioche (or challah) bread, cubed – about 6-7 cups (preferably day old)
2 1/2 cups apples, cubed (about 2 large apples)
½ cup golden raisins
1 ½ cups heavy cream
1 cup whole milk
3 tbsp unsalted butter
½ cup packed brown sugar, plus 1-2 tbsp for topping
4 eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
¼ tsp ground clove
Pinch of salt
2 tbsp bourbon (optional)
Pecans for garnish (optional)

For the sauce:
1 cup brown sugar
½ cup butter
3 tbsp heavy cream
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt

1.Preheat the oven to 350 degrees.

2.In a large bowl, add in eggs, milk, heavy cream, vanilla, brown sugar, cinnamon, clove, nutmeg, bourbon (if desired) and a pinch of salt. Whisk well. Using a spatula, fold in the cubed bread and raisins. Set aside.

3.Heat a round 12-inch cast iron skillet over medium heat. Add butter and frequently stir with a wooden spoon until it starts to foam and brown. Remove from heat. Add the apples and toss to coat in the brown butter.

4.Fold the apple and brown butter mixture into the bread mixture. Pour back into the cast iron skillet and lightly sprinkle the top with brown sugar. Bake at 350 degrees for 45-55 minutes until the liquid is absorbed and the top is golden brown.

5.When the bread pudding has about 10-15 minutes remaining, prepare the sauce. In a saucepan, combine the butter, brown sugar, cinnamon, nutmeg and salt over medium heat. Once the butter and sugar have melted, add the heavy cream and whisk until smooth. Allow to gently boil to reduce slightly, and then remove from heat.

6.Serve the bread pudding with the warm sauce generously spooned over the top. Garnish with toasted pecans (if desired). Enjoy!