Apple Pie Bread Pudding with Warm Caramel Topping

Instructions

1. Prep the bread:
   Place the cubed brioche or French bread into a greased 8×8 or 9×9 baking dish. Spread the pieces into an even layer so they have plenty of surface area to absorb the custard later. The bread should feel slightly dry on the edges; if it’s very fresh, let it rest on the counter briefly so it absorbs more effectively.
2. Add the apples:
   Spoon the apple pie filling evenly over the bread, allowing the mixture to fall between the cubes. Lightly toss or nudge the apples into the bread without compressing too much, ensuring every scoop of the finished pudding contains pockets of tender apple. The mixture should look generously speckled with fruit but still maintain the bread’s texture.
3. Make the custard:
   In a medium bowl, whisk together the eggs, milk, heavy cream, brown sugar, white sugar, cinnamon, nutmeg, vanilla, and melted butter. Whisk until the mixture is completely smooth and the sugars are fully dissolved. The custard should appear slightly frothy on top, a sign that the eggs are evenly incorporated, which helps the pudding set evenly during baking.
4. Combine:
   Pour the custard slowly and evenly over the bread and apples, allowing it to seep through the gaps. Use the back of a spoon or clean hands to press the bread down lightly so it absorbs the liquid without becoming compacted. The bread should feel saturated but not completely submerged. This step ensures a balance of creamy interior and lightly crisped top.
5. Rest:
   Let the mixture sit for 10–15 minutes, giving the bread time to draw in the custard. For an even richer texture, refrigerate the assembled dish for up to 1 hour. Resting prevents dry spots and helps the pudding bake into a cohesive, custardy texture with soft apple layers throughout.
6. Bake: