Ingredients
- 8 slices brioche bread, cut into 1-inch cubes
- 1 stick (113 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 3 pounds (1269 g) tart apples, such as Pink Lady or Granny Smith, peeled, cored, and sliced ½ inch thick
- 1 cup (200 g) packed dark brown sugar
- 3 tablespoons rose water
- 3 tablespoons heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Generous pinch kosher salt
How to Make It
- Position a rack in the center of your oven and preheat the oven to 350°F.
- Lay the bread cubes on a baking sheet and toast them for 15 minutes, until they are lightly browned. Transfer the toasted bread to a heatproof bowl. Leave the oven on.
- Pour the melted butter over the toasted cubes and toss together. Sprinkle with the granulated sugar and toss to coat. Set aside.
- Combine the apple slices, brown sugar, rose water, heavy cream, lemon juice, flour, vinegar, cinnamon, nutmeg, and salt in a 2-quart heatproof casserole dish.
- Arrange the bread cubes on top of the apples and bake until the juices have begun to bubble and the bread cubes are caramelized, about 1 hour. Serve warm.