Apple Crisp Bread Pudding

• 1 loaf Brioche Bread (or croissant or raisin bread) diced fairly small
• 4 oz Unsalted Butter
• 3 Granny Smith Apples, peeled, cored, and sliced
• 3/4 cup Dark Brown Sugar
• 1/4 teaspoon ground Cinnamon
• 2 oz Almonds chopped
• ¼ cup Raisins marinated in Rum (optional)
• 2 oz Apricots diced
• 2 oz White Raisins
• 2 oz dried Cranberries
• 2 oz Black Cherries, halved
• 12 large Eggs
• 3 cups Heavy Whipping Cream
• 1 1/2 teaspoons Vanilla Extract
• 1/4 teaspoon ground Nutmeg
• ¼ teaspoon Cinnamon
• 1 cup Sugar

For the Crumble Topping

• 4 oz Unsalted Butter, melted
• ½ cup Pecans chopped
• 1 cup Grape Nut Cereal
• 1/2 cup Five-Grain Cereal (whole wheat, flaxseed, rye, barley, oat)
• 1/2 cup light Brown Sugar
• 3/4 cup Almond Flour

For the Caramel Sauce

• 1 cup granulated Sugar
• 1/2 cup Water
• ¾ cup Heavy Whipping Cream
• 4 oz White Chocolate
• 2 tablespoons Unsalted Butter

Preheat Oven to 375°F (190°C)

1. In a Reductions Pan, melt the 4 oz of unsalted butter over medium heat.
2. Add the sliced apples and sauté until they begin to caramelize and turn slightly brown. Remove from heat and set aside.
3. In a large mixing bowl, combine the brioche and the dried fruits and the cooked apples and mix well.  
4. Transfer to a greased 9 x 13 inch baking dish.
5. In another bowl, whisk together the eggs, heavy whipping cream, vanilla extract, nutmeg, cinnamon and sugar.  Using an immersion blender mix all ingredients a couple minutes.  
6. Pour the custard mixture over the bread and apples mixture. Mix well until the bread absorbs the custard.  

Prepare the Crumble Topping

1. In a Sauce Pan, heat the butter until LIGHT golden brown.  
2. In a separate bowl, combine the chopped pecan, grape nuts cereal, five-grain cereal, light brown sugar, and almond flour and pour melted butter over the dry mixture and stir until it forms a crumbly texture. 
3. Sprinkle the crumbled topping evenly over the pudding mixture.
4. Place the baking dish in the preheated oven and bake for about 40-45 minutes or until the top is golden brown, and the pudding is set.

Make the Caramel Sauce

1. While the pudding is baking, make the caramel sauce.
2. In a saucepan, at medium heat, combine 1 cup of granulated sugar and 1/2 cup of water. 
3. Cook without stirring until it turns a deep mahogany color (this could easily take 10 minutes).  
4. Remove from heat and carefully add the white chocolate and1 cup of heavy whipping cream. 
5. Be cautious as it may bubble up.  Add the unsalted butter until smooth.

Let the Pudding cool slightly before slicing.

Drizzle Caramel Sauce over individual slices and serve with a scoop of Vanilla Ice Cream, if desired.

1. Enjoy your Brioche Bread and Apple Crisp Pudding. This delicious dessert combines the richness of bread pudding with the flavors of apple crisp, making it a perfect treat for any occasion.