Ingredients

• Caramelized Apples: 2 green apples (peeled and diced), 2 tbsp salted butter, 2 tbsp Demerara or dark palm sugar, 1 tsp ground cinnamon

• Custard Base: 6 slices stale challah or brioche (cubed), 2 eggs, 2 tbsp honey, ½ cup almond milk (or whole milk), ½ cup heavy cream, 1 tsp vanilla extract, pinch of salt

• Crunchy Topping (Pre-bake): ¼ cup ground butter biscuits or shortcrust dough crumbs

• Serving & Garnish: Scoop of vanilla ice cream (or whipped mascarpone with powdered sugar & vanilla), chopped toasted walnuts, candied peanuts, or glazed pecans

Method

1. 01

   Caramelize Apples:5–7 minutes over medium heat.
   Melt salted butter in a skillet. Add diced green apples, Demerara sugar, and ground cinnamon. Sauté for 5–7 minutes until the apples soften and caramelize slightly. Remove from heat and cool.

2. 02

   Prepare Custard:Whip until smooth.
   In a large mixing bowl, whisk together eggs, heavy cream, almond milk, honey, vanilla extract, and a pinch of salt until fully combined.

3. 03

   Assemble & Soak Bread:15–20 minutes soak.
   Add cubed stale challah and caramelized apples to the bowl. Pour the custard mixture over top, toss gently, and press down so the bread absorbs the liquid. Let sit for 15–20 minutes (or refrigerate overnight).

4. 04

   Bake with Crunch:175°C for 40–45 minutes.
   Preheat oven to 175°C (350°F). Transfer the soaked bread mixture into a greased baking dish and press down firmly. Sprinkle ground biscuits or shortcrust crumbs over the top for texture. Bake for 40–45 minutes until set in the center and golden on top.

5. 05

   Garnish & Serve:Serve warm.
   Serve warm directly from the dish. Top with a scoop of cold vanilla ice cream (or whipped mascarpone) and a generous sprinkle of toasted chopped walnuts or candied pecans.