Cinnamon Apple Bread Pudding Cups

Preheat your oven to 350°F (175°C). Lightly grease 4 oven-safe ramekins or a muffin tin with 8 cups.

Cut the brioche bread into 1-inch cubes and spread them on a baking sheet. Toast in the oven for 8 minutes until lightly golden, turning once halfway through.

While bread is toasting, peel, core, and dice the Honeycrisp apples into 1/4-inch cubes.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the diced apples, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

Cook the apple mixture for 5-7 minutes, stirring occasionally, until apples are softened but still hold their shape. Remove from heat and stir in 1/2 teaspoon of vanilla extract.

In a large bowl, whisk together 1 cup of whole milk, 1/2 cup of heavy cream, 3 large eggs, 3 tablespoons of maple syrup, remaining 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla extract.

Combine the toasted bread cubes with the cooked apple mixture in a large bowl, gently folding to distribute the apples evenly.

Pour the milk-egg mixture over the bread and apple mixture. Let sit for 10 minutes, occasionally pressing down gently to ensure the bread absorbs the liquid.

Divide the mixture evenly among the prepared ramekins or muffin cups. Sprinkle each with turbinado sugar.

Place the ramekins on a baking sheet and bake for 25-30 minutes until puffed, golden brown, and a knife inserted in the center comes out clean.

Allow to cool for 5 minutes. Dust with powdered sugar just before serving.

Serve warm with a small scoop of vanilla ice cream on top.