Melt 1 stick of butter in a large skillet or pot. Once the butter is melted, add the apples, a few dashes of cinnamon, 1/4 cup brown sugar, and 1 tsp. vanilla extract. Stir to combine. Cover and simmer on low heat for fifteen minutes. While the apples simmer, cut the brioche into 1″ cubes. Reserve in a large bowl. Remove the vegetables from the oven to cool for 3-5 minutes. Roast the butternut squash and mushrooms. Step 5: Reduce the oven temperature to 350 degrees Fahrenheit and grease a 2.5-quart baking casserole dish. Step 6: In a large bowl, whisk together the milk, cream, remaining salt, eggs, and garlic powder until combined. Butter the sides and bottom of an oven-proof dish; Cut the slices of St Pierre Brioche Loaf into small triangular pieces, and place in the dish; Place a large mixing bowl on top of a pan of simmering water; Melt the chocolate, butter, sugar and cream in the bowl and stir gently; Beat the 3 large eggs together in a separate bowl 1. Whisk together the eggs, sugar, cinnamon and milk in a large bowl. Set aside. 2. Meanwhile, spread the slices of bread with almost all of the butter, and grease the dish with the rest. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. The Spruce. Butter a 9-inch-square or 11 x 7-inch baking dish. The Spruce. In a large bowl, combine the torn bread, cranberries, and orange zest and juice. The Spruce. In another bowl, whisk together the vanilla, melted butter, warmed half-and-half, and eggs. Pour over the bread mixture. The Spruce. Chocolate and raspberry croissant pudding. Summer stone fruit pandoro pudding. Panettone bread and butter pudding. Sticky date and cinnamon bread and butter pudding. Fig bread and butter pudding. Banana caramel bread and butter pudding. Milk chocolate bread and butter pudding. Raspberry bread and butter pudding. To make the custard, bring the cream, milk and vanilla to a boil. In a separate bowl, whisk the egg yolks and 175g of sugar. Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick. Allow to cool slightly and pour the mixture over the bread and sultanas. Butter a 2 qt. baking dish and coat it with sugar. In a bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. In a mixing bowl whisk the custard ingredients. Eggs, sugar, vanilla, cream and milk. Whisk until well blended. Preheat the oven to 180°C. First, make the chocolate custard. Stir the cream over a low heat until simmering, but don't let it boil. While this is happening, beat the egg yolks until they have thickened. Add the egg yolks and the vanilla essence to the cream and continue to stir. Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan. Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans. Pour bread mixture into prepared pan. hi6jXUT.