1. Preheat the oven to 300°F. Toast the bread cubes in the oven until they are crispy, but not burnt, about 15-20 minutes. Place in a large bowl and set aside.

2. Combine the heavy cream, milk, vanilla, and salt in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, mix together the eggs, yolks, and sugar. Remove the milk from the heat and slowly temper the eggs with the hot milk, whisking as you combine the two. Whisk in the cinnamon and nutmeg and remove the vanilla bean. Pour the liquid over the bread cubes in a large bowl; add the caramelized apples and mix to combine. Let sit for about 1 hour, tossing to thoroughly coat and completely soak all of the bread with the liquid.

3. Preheat the oven to 300°F. Grease a baking dish with either non-stick baking spray or butter and parchment paper. Place the soaked bread cubes into the prepared baking dish and gently press to create and even layer on the top. Bake in the preheated oven until the custard is set and bread is puffed and golden brown on top, about 45 minutes. Increase heat to 350 to finish and get a nice golden brown crust.

4. Serve the bread pudding warm, drizzled with caramel sauce. Bread pudding is delicious eaten cold, too. For easier slicing, refrigerate the bread pudding for a few hours and then reheat before serving.

Variations

Bread pudding adapts well to improvisation. Try using a variety of breads, like banana bread or pumpkin bread, and other flavorings such as grated lemon zest, cardamom, star anise, or chocolate. Pears and other fruits and fruit purees can also be substituted for the apples.