Double-Apple Bread Pudding

Ingredients

• 10 ounce s (283 grams) challah , cut into 1/2-inch cubes (6 cup s)
• 2 tablespoon sunsalted butter , plus \1 1/2 tablespoon smelted
• 1/2 cup packed (\1 1/2 ounce s1/99 grams) brown sugar , divided, plus \1 1/2 tablespoon s
• 1/3 cup water
• 2 large Granny Smith apples (8 ounce seach1/227 grams), peeled, cored, and cut into 1/2-inch piece s
• 1 cup milk
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extra ct
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon table salt
• 2 large eggs
• \1 1/4 cup sheavy cream

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Spread bread cubes in single layer on rimmed baking sheet. Bake, tossing occasionally, until just dry, about 15 minutes. Let bread cubes cool for about 15 minutes; measure out ¾ cup and set aside.
2. Melt 2 tablespoons butter in 10 inch skillet over medium heat. Add ¼ cup sugar and water and whisk until sugar dissolves. Stir in apples, increase heat to medium high, and bring to simmer. Cover and cook, stirring occasionally, for 4 minutes. Uncover and continue to cook until apples are translucent and just tender, about 4 minutes longer.
3. Drain apples in fine mesh strainer set over 2 cup liquid measuring cup, pressing gently to remove as much juice as possible. Set aside apples. Add enough milk to juice to yield 1¼ cups liquid.
4. Combine ¼ cup sugar, cinnamon, vanilla, nutmeg, and salt in large bowl. Whisk in eggs. Whisk in cream and milk juice mixture until combined. Gently stir in apples. Add remaining 5¼ cups bread cubes and toss to coat. Transfer mixture to 8 inch square baking dish and gently press down with spatula. Let soak for 30 minutes, pressing bread cubes into custard halfway through soaking.