• Grease an 8 x 8 baking pan with butter.
• Preheat oven to 350º F.
• Place bread cubes on baking sheet and toast in the oven just until slightly toasted. Keep a close eye on to prevent over-browning.
• Remove from oven and place in large bowl, set aside.

Prepare the Bread Pudding Custard

• In a large saucepan combine heavy cream, whole milk, 1 teaspoon of vanilla extract and 1/2 teaspoon salt. Bring to a simmer over medium heat.
• In a separate large bowl, whisk together the eggs, egg yolks and granulated sugar.
• Remove the cream mixture from heat and add it to the egg mixture, slowly whisking a bit at a time.
• Stir in the cinnamon and nutmeg.
• Pour the cream and egg mixture over the bread cubes and toss to combine coating all of the bread cubes.
• Let the bread filling sit for at least 30 minutes to allow the cream mixture to completely soak into the bread cubes.

Caramelizing the Apples

• Using a large skillet, melt butter over medium heat.
• Add 1 teaspoon of vanilla, brown sugar and pinch of salt into the butter. Stir until the sugar is dissolved.
• Add the apple slices and cook until the apples are caramelized and sugar is a thick, syrup consistency. Pour into the prepared baking pan.
• Next, spread the bread pudding mixture over the apples.
• Bake in 350ºF oven for 50-60 minutes. The top should be golden brown with slightly crisp edges. Insert a knife into the centre. It should come out with no raw custard, just a few moist crumbs.
• Allow to cool slightly, serve warm topped with homemade caramel sauce, ice cream or whipped cream.