1. Have ready a rectangular 11x7-inch ovenproof dish in which you will serve the pudding. I like ceramic dish, but glass also works. Remember that the bread pudding will be served directly from the baking dish, so choose one you like to put on the table. 

For the apples:

1. Peel, core, and cut the apples into wedges.
2. Partially cooked apples: melt butter in a large skillet over medium-high heat. Add apples and sprinkle sugar on top. Stir with a wooden spoon or spatula and cook for about 3 minutes, until they begin to caramelize here and there. Do not let them turn too dark or too soft. Remove from heat, add the cinnamon and lemon juice and arrange them in the prepared dish.
3. Trim the brioche or pandoro bread and cut it into big chunks or cubes.
4. Arrange the bread on top of the apples. It will be uneven.
5. Mix milk, cream, eggs, and egg yolk in a medium bowl or pitcher. Do not beat.
6. Pour mixture slowly over bread, gently pressing down to absorb the liquid.
7. Let it soak at room temperature for about 15 minutes, pressing a few times so that the bread absorbs as much of the milk mixture as possible before going into the oven.
8. Preheat oven to 350ºF / 180°C.
9. Bake for about 40 minutes, until the liquid is absorbed and the crust is golden. Check the inside by lifting the bread with a fork. You don't want liquid, but it's fine if not completely set. 
10. Let rest for a few minutes on a wire rack. 
11. Serve warm or at room temperature with caramel sauce or homemade dulce de leche. If you want a showstopper dessert, add a dollop of whipped cream or vanilla ice cream and pour the sauce over it.