Apple Pie Bread Pudding

My husband loves apple pie. He often requests it of me. However, pies take a great deal of time to produce and you only get 8 servings for all of that effort. Thus began my quest for an easy dessert that delivers all the taste of an apple pie without all of the work. I think I have found the perfect compromise. Apple Pie Bread Pudding is comforting and delicious. It has the right amount of spice with a generous portion of fresh apples. Serve warm with vanilla ice cream for a traditional apple pie experience.

Serves 8

1 12-14 oz loaf of brioche
2 pounds honey-crisp apples
1 stick butter divided in half
3 tbsp flour
3 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
1 cup apple cider
5 eggs
1 1/4 cup milk
1 cup half and half
2 tsp vanilla
vanilla ice cream for serving

1 day before preparing the bread pudding, cut the bread into cubes and spread them out onto a baking sheet. Leave it out to get stale.

Apple Filling
Peel, core and dice the apples
In a medium saucepan over medium heat, melt half of the butter. Add flour and brown sugar, whisk well. Add the apples, spices, cider. Stir and cover.Cook over medium heat until the apples are soft, stirring occasionally. Put the apple mixture in a strainer. Strain out and reserve the liquid. Allow the apples to cool.

Assembly
Spray a 9x13 baking dish with baking spray
Spread the stale brioche on the bottom of the dish. Spoon the apples over the top of the bread evenly.
Melt the remaining stick of butter.
Whisk together the eggs, milk, half and half, vanilla and melted butter. Pour this custard mixture over the bread and apples. Cover with plastic and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375. Remove the plastic from the bread pudding and place in the oven. Bake 35-40 minutes. If the center feels firm when pressed, the pudding is done.
Serve warm with vanilla ice cream.