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1
Preheat oven to 375* F. Butter an 8x10 baking dish (8x8 will also work, but cooking times may vary). Place bread cubes in the dish. Pour the melted butter over the bread cubes, and toss to coat. Place the cubed apples evenly over the top of the bread mixture. Set aside.
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2
In a medium bowl, whisk together the eggs, whole milk, white sugar, brown sugar, vanilla extract, cinnamon, mace, allspice, ginger, and salt. Pour the custard over the bread and apples. Press the bread cubes into the custard, so they get completely submerged. (Optional) Let the mixture sit in the fridge for a couple hours or overnight.
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3
Before baking, sprinkle the chopped hazelnuts over the top. Bake for 1 hour, or until the custard is set and the apples are tender. You may need to cover it with tinfoil to prevent the top from getting too browned. Serve warm with the maple sauce (below).
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4
Whisk together the milk and cornstarch in a liquid measuring cup. In a small saucepan, melt the butter over medium heat. Stir in the sugar.
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5
While whisking the butter mixture, pour the milk slurry into the saucepan. Add the maple syrup. Bring the mixture to a boil, stirring frequently.
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6
Once the sauce reaches a boil, cook it for three minutes, or until slightly thickened. Remove the sauce from the heat, and stir in the vanilla extract and salt. Serve warm over the bread pudding.
