• Have ready a rectangular 11x7-inch (28x43cm) ovenproof dish in which you will serve the pudding. I like ceramic dishes, but glass also works. Remember that the bread pudding will be served directly from the dish, so choose one you like to put on the table. 

For the apples:

• Peel, core, and cut 1.5 pounds Granny Smith apples into medium wedges. If you want crunchier apples, cut them into thicker wedges (about 6 slices from each half apple), and if you like very cooked fruit, cook them longer in the beginning or slice them thin.
• Partially cooked apples: Melt ¼ cup unsalted butter in a large skillet over medium-high heat. Add apples and sprinkle ½ cup 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 ½ teaspoon cinnamon and 1 tablespoon lemon juice and arrange them in the prepared dish.
• If adding extras like raisins or nuts, scatter them over the apples.
• Trim 1 pound brioche bread (or alternatives) and cut it into cubes or tore it into chunks. Arrange the bread on top of the apples. It will be uneven.
• Stir to combine 1 cup whole milk, 1 cup heavy cream, 2 large eggs and 1 egg yolk in a medium bowl or pitcher. Do not beat. Pour the mixture slowly over the bread pieces, gently pressing down to absorb the liquid.
• Let it soak at room temperature for about 15-20 minutes, pressing a few times so that the bread absorbs as much of the milk mixture as possible before going into the oven.
• Preheat oven to 350ºF (180°C).
• 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. Let rest for a few minutes on a wire rack. 
• Serve warm or at room temperature with caramel sauce, homemade dulce de leche or crème anglaise (custard sauce). For a showstopper dessert, add a dollop of whipped cream or vanilla ice cream and pour the sauce over it.