Rustic Apple Challah Bread Pudding with Ginger Caramel Drizzle

1. Dry out the bread

Arrange the bread cubes in a single layer on a large baking sheet. If you have time, let them sit out overnight to dry. If you're in a hurry, pop them into a 200°F (95°C) oven for about 30 minutes.

2. Preheat the oven

Preheat your oven to 325°F (165°C).

3. Prepare the custard

In a large bowl, whisk together the half-and-half, 1 cup of sugar, eggs, vanilla, cinnamon, nutmeg, and a pinch of kosher salt. Whisk until the sugar is fully dissolved.

4. Soak the bread

Fold the dried bread cubes into the custard mixture, making sure each cube is well-coated. Allow the bread to sit and absorb the custard while you prepare the apples.

5. Cook the apples

Melt 4 tablespoons of butter in a large frying pan over medium-high heat. Add the apple slices and sprinkle with the remaining 2 teaspoons of sugar. Cook the apples for about 2 minutes, stirring occasionally, until they start to soften. Reduce the heat to medium and continue cooking for another 5-6 minutes until the apples are soft and golden. Finally, increase the heat again for the last 2-3 minutes to enhance the caramelization. Transfer the cooked apples to a plate and let them cool until they are barely warm.

6. Combine apples and bread

Once the apples have cooled, gently fold them into the bread and custard mixture.

7. Prepare the baking dish

Butter a 2-quart soufflé dish or baking dish and transfer the bread-apple mixture into the dish, spreading it evenly. Dot the top with the remaining 1 tablespoon of butter, cut into small pieces.

8. Bake the pudding

Bake the pudding in the preheated oven for 45 to 60 minutes. You'll know it's ready when the custard is set, meaning the pudding is firm, slightly puffed, and no longer jiggly in the center.

9. Serve the pudding

After baking, let the pudding cool briefly before serving. Whisk the crème fraîche until smooth and serve it alongside the bread pudding, generously drizzled with the Ginger Caramel Sauce.