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1
PREHEAT THE OVEN to 350u00b0F
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2
Lightly grease a 9- by 13-inch baking dish.
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3
CRUMBLE THE BREAD into coarse crumbs, using your hands.
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4
Sprinkle two-thirds of the crumbs into the prepared baking dish.
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5
Arrange the apple wedges over the bread in rows, overlapping them slightly.
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6
COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
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7
Beat well, then pour the mixture over the apples and bread.
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8
In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
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9
Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
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10
Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
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11
MAKE THE SAUCE while the bread pudding is baking.
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12
Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
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13
Bring to a boil without stirring and simmer for 5 minutes.
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14
Reduce the heat and carefully stir in the cream and brandy.
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15
Cook 1 minute longer.
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16
Set aside and keep warm until needed.
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17
LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
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18
Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
