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Note: When assembling the pudding in the ramekins, make sure the first layer is caramel; after baking, the pudding will be turned over onto a serving dish, at that point the bottom will become the top.
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Heat oven to 325 degrees with a rack in the center.
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Place apples in a bowl, toss with lemon juice, and set aside.
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Butter six 8-oz ramekins or possibly custard c.; place in a roasting pan.
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Cut brioche into eight slices.
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Cut each slice into 1-inch cubes, and set aside.
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In a bowl, whisk together cream, Large eggs, sugar, salt, vanilla, and nutmeg.
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Add in brioche; toss to coat.
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Bring a kettle filled with water to a boil.
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Place 1 Tbsp.
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caramel sauce in each ramekin.
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Add in 1/3 c. apple mix, then 1/3 c. bread mix.
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If it can fit, add in a second layer of sauce, apple mix, and bread.
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Transfer roasting pan to oven; fill pan with boiling water to within 1/2-inch of ramekin tops (this technique is called a bain-marie).
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Cover pan with parchment and aluminum foil.
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Cook for 20 min.
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Remove foil; cook till the puddings are set, about 20 min more.
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Transfer ramekins to a wire rack; let cold for 5 min.
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Using a towel or possibly small dish, invert ramekins onto a serving platter.
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Serve hot with the remaining caramel sauce on the side.
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For the Caramel Bourbon Vanilla Sauce: Combine sugar and 1/2 c. water in a deep 2-qt saucepan over medium heat.
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Without stirring, cook till dark amber in color, swirling pan carefully while cooking, about 20 min.
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Reduce heat to low.
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Slowly add in cream, stirring with a wooden spoon.
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Add in butter, lemon juice, and brandy.
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Scrape vanilla seeds into pan, and add in pod.
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Stir to combine.
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Cover, and store, refrigerated, for up to 1 week.
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Bring sauce to room temperature, or possibly hot over low heat, and throw away pod before using.
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(Makes 2 c.)
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This recipe yields 6 servings.
