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1
Preheat oven to 350u00b0F.Grease 4 (6-inch) cast-iron skillets evenly with 2 tablespoons of the butter. Set aside.
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2
Place 2 cups of the cream in a saucepan. Bring to a simmer over medium, and remove from heat. Whisk together eggs and brown sugar in a large bowl. Slowly add warm cream in a steady stream, whisking constantly. Stir in vanilla extract. Add torn bread, making sure bread is completely submerged, and let mixture stand 10 minutes.
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3
Meanwhile, cut each apple into about 30 thin slices; toss together apple slices, granulated sugar, and lemon juice in a large bowl.
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4
Spoon 1/3 cup of the bread mixture into each buttered skillet, and press into an even layer. Top each with a layer of about 16 apple slices, and another 1/3 cup of the bread mixture. Arrange 16 to 18 apple slices in a concentric circle on top of bread mixture in each skillet.
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5
Place remaining 4 tablespoons butter in a microwave-safe bowl, and microwave on HIGH until melted, about 15 seconds. Brush melted butter evenly over apples, and sprinkle evenly with 2 teaspoons of the cinnamon sugar. Place skillets on a rimmed baking sheet.
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6
Bake in preheated oven until custard is cooked and apples are mostly tender, about 40 minutes.
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7
Meanwhile, combine remaining 1 cup cream and 2 teaspoons cinnamon sugar in a small chilled bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Chill until ready to serve.
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8
Remove skillets from oven, and let stand 10 minutes. Top each warm skillet with 2 tablespoons of the Caramel Sauce, and a large dollop of cinnamon cream.
