-
1
Butter the interior of a shallow 1 1/2-quart baking dish (I used a 12-by-8-inch oval).
-
2
In a large skillet, heat the butter over high heat until melted and foamy.
-
3
Add the apples and cook, stirring, for about 1 minute.
-
4
Sprinkle 1/4 cup of the sugar on top of the apples and add 1 tablespoon of the apple butter; continue to cook, stirring frequently, until the apples are slightly tender, about 4 minutes.
-
5
Remove the skillet from the heat and set aside to cool.
-
6
Combine the milk, cream, and cinnamon stick in a small saucepan and cook over medium-high heat until the mixture just begins to boil.
-
7
Remove the pan from the heat.
-
8
Using a serrated knife, cut each croissant in half crosswise (as if you were going to use them for a sandwich).
-
9
Spread each cut side of 2 bottom halves and 3 top halves with 1 tablespoon apple butter.
-
10
Cut the remaining bottom half into 1/2-inch cubes.
-
11
Arrange the apple buttercoated bottom halves of the croissants in the bottom of the prepared baking dish.
-
12
Scatter the croissant cubes in the empty areas of the pan.
-
13
Scatter the cooked apple cubes on top of the croissants.
-
14
Cut each of the croissant tops in half to make half-crescent shapes and arrange them, cut side down, over the apples.
-
15
In a medium bowl, whisk the eggs with the remaining 1/2 cup sugar until well blended.
-
16
Remove the cinnamon stick from the warm milk mixture and gradually whisk the liquid into the egg mixture.
-
17
Whisk in the vanilla and brandy.
-
18
Slowly pour the liquid into the baking dish, over the croissants.
-
19
Spoon the custard mixture over the croissant tops so they will be glazed when baked.
-
20
Allow the unbaked pudding to stand at room temperature for 30 minutes before baking.
-
21
Meanwhile, preheat the oven to 325F.
-
22
Place the pan of bread pudding into a larger pan, such as a roasting pan.
-
23
Pour enough hot water into the roasting pan so that it comes about 1 inch up the sides of the baking dish.
-
24
Cover the pan with a piece of buttered aluminum foil and bake for 30 minutes.
-
25
Remove the foil and bake for another 15 to 20 minutes, until the pudding is just set and slightly puffed around the edges.
-
26
Let cool on a wire rack for at least 15 minutes before serving.
-
27
Cover any leftover pudding and refrigerate for up to 5 days.
