Instructions

1. Preheat the oven to 325 degrees. Slice the bread into approximately 1 1/2 inch thick slices and then cut into large cubes. See the photos in the post for size reference.
2. Spread in an even layer on a baking sheet and bake for 15 minutes, just to dry out the bread and toast lightly. Remove from the oven and set aside. NOTE: If your bread is already a day or two old then you can skip this step.
3. While the bread is toasting, melt the butter to a large skillet. Add the apples and cook while tossing in the butter for 6-7 minutes until softened and slightly caramelized. Remove from the heat.
4. Add the brown sugar, cinnamon and salt to a large bowl and whisk together. Whisk in the eggs and egg yolks until combined with the sugar. Pour in the milk and heavy cream and whisk together until blended with the sugar and eggs.
5. Butter a 9 inch by 13 inch baking dish liberally. Add half of the toasted bread cubes to the bottom of the dish followed by the cooked apples. Top with the remaining bread cubes, covering the top layer of the dish.
6. Pour the custard mixture into the baking dish, covering the bread and apples. Push the bread cubes slightly so everything is absorbed into the custard.
7. Bake the bread pudding for 50-55 minutes until the custard is set. The custard will also continue to set after it cools.
8. While the bread pudding is in the oven, make the caramel sauce by adding the butter, brown sugar, cream and vanilla extract to a medium saucepan. Whisk while cooking over medium-low heat until the butter has melted. Simmer for 5-7 minutes to thicken and the remove from the heat. Let the caramel sauce cool slightly and then transfer into a bowl to cool. The sauce will thicken as it cools, and will be ready for serving when the bread pudding is done.
9. Serve the bread pudding warm with caramel sauce drizzled on top and/or whipped cream or ice cream if desired.