Toffee Apple Filling
• 4 Granny Smith apples, peeled and diced
• 6 tbsp unsalted butter
• ¾ cup packed brown sugar
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup heavy cream
• 2 tbsp water
• 2 tbsp all-purpose flour

Brown Sugar Custard
• 1½ cups whole milk
• ⅔ cup heavy cream
• 2 tbsp unsalted butter
• 2 large eggs
• 2 large egg yolks
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• ¼ tsp salt

For Assembly
• 8 Turano Brioche Rolls, cut into 1-inch cubes
• Butter, for greasing the baking dish
• Vanilla ice cream, optional

① Preheat oven to 350°F. Lightly butter an approximately 8x10-inch baking dish.
② Add the diced apples, butter, brown sugar, cinnamon, salt, heavy cream, water, and flour to a large skillet over medium heat. Stir until combined and the butter has melted.
③ Reduce heat to low, cover, and cook for 5–7 minutes. Remove the lid and continue cooking over medium-low heat, stirring occasionally, until the apples are just tender and the sauce is bubbly and golden, about 10 additional minutes. Remove from heat.
④ To make the custard, add the milk, heavy cream, butter, eggs, egg yolks, brown sugar, vanilla, and salt to a saucepan over low heat. Cook, stirring constantly, just until the butter has melted and everything is thoroughly combined. Do not simmer or allow the custard to thicken. Remove from heat. Cut the Turano Brioche Rolls into approximately 1-inch cubes. Add half of the Brioche Roll cubes to the prepared baking dish and gently press them down.
⑤ Spoon about one-third of the cooked apples over the bread, leaving most of the toffee sauce in the pan for serving. Pour half of the custard evenly over the bread and apples. Gently press the bread down to help it absorb the custard.
⑥ Add most of the remaining Brioche Roll cubes, followed by another third of the apples. Scatter the reserved bread cubes over the top. Pour the remaining custard evenly over the bread, making sure the Brioche Roll cubes are well coated. Gently press everything down again.
⑦ Bake for approximately 40 minutes, or until the top is golden brown and the custard is set.
⑧ Remove from the oven and allow the bread pudding to rest for 20–30 minutes.
⑨ Slice and serve warm, topped with the reserved apples and warm toffee sauce. Add a scoop of vanilla ice cream, if desired.