4 1/2 cups cubed challa bread
3 cups peeled and diced Fuji apples
2 cups half-and-half
2 teaspoons vanilla extract
1 lemon, juiced
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup dark brown sugar
1/2 cup dried cranberries
1) Preheat oven to 170 degrees C. Grease an 11 by 13-inch baking dish with room temperature butter.
2) Place cubed brioche in the baking dish and set aside.
3) In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
4) In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
Bake for 40 minutes until pudding sets. Serve with whipped cream.