1-First Step: Mise en Place and Prep Getting organized is half the battle with this recipe. Start by preheating your oven to 350°F and buttering a 9×13-inch baking dish to keep things from sticking. Cube your 8 oz of brioche and let it dry out if it’s fresh this helps it soak up the custard without turning mushy. Meanwhile, peel and dice your 5 Granny Smith apples, and measure out all your spices, sugars, and liquids. For anyone going dairy-free, have your plant milk ready to swap in seamlessly.

2-Second Step: Caramelize the Apples This is where the magic happens. Melt 8 tablespoons of unsalted butter in a skillet over medium heat, then stir in ¼ cup all-purpose flour and ¼ teaspoon kosher salt. Cook for about a minute to get rid of that raw flour taste. Add 1½ cups light brown sugar, 2 teaspoons apple pie spice, and 1 teaspoon ground cinnamon, stirring until it’s smooth and thick. Toss in your diced apples and 1 cup water, then simmer for 10-15 minutes until they’re tender and coated in that dreamy sauce.

3-Third Step: Make the Custard Whip up the custard in a snap. In a large bowl, whisk together 1 cup milk, 1 cup heavy cream, ⅛ cup granulated sugar, ⅛ cup light brown sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, 4 large eggs, 1 teaspoon ground cinnamon, 1 teaspoon apple pie spice, and ⅛ teaspoon kosher salt until it’s all smooth and creamy. Set it aside so the flavors can mingle a bit.

4-Fourth Step: Combine and Layer Grease your baking dish and layer in the brioche cubes and caramelized apples in thirds for even distribution. Pour the custard over everything, pressing the bread down gently so it soaks up all that goodness evenly. Let it sit for a few minutes to absorb trust me, this step makes for the best texture.

5-Fifth Step: Bake to Perfection Pop it into the oven at 350°F for 35-45 minutes. You’re aiming for a golden top with a slightly wobbly center, which means it’s creamy inside. Keep an eye on it to avoid overbaking. Once it’s done, let it rest before drizzling with the reserved caramel sauce for that final touch.