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1
Preheat the oven to 350 degrees Fahrenheit.
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2
Spread the cubed rolls on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
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3
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl.
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4
Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes.
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5
Stir in the cinnamon.
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6
Remove from the heat and add the brandy.
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7
Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
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8
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar.
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9
Add the 1 Vanilla Bean seeds into the custard.
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10
Add the cubed bread and apples and toss until evenly coated.
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11
Let stand for 5 minutes to allow the bread to absorb the custard.
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12
Brush an 8-by-11-inch baking dish with 1 tbsp of the reserved melted butter.
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13
Add the bread pudding and drizzle the remaining 2 tbsp of melted butter on top.
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14
Bake for about 50 minutes, until the custard is set and the top is golden.
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15
Let the bread pudding cool slightly.
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16
Serve with Vanilla Bean Whipped Cream or creme fraiche.
