Instructions: Note: When assembling the pudding in the ramekins, make sure the first layer is caramel; after baking, the pudding will be turned over onto a serving dish, at which point the bottom will become the top.

Heat oven to 325 degrees with a rack in the center. Place apples in a bowl, toss with lemon juice, and set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices. Cut each slice into 1-inch cubes, and set aside.

In a bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche; toss to coat.

Bring a kettle filled with water to a boil. Place 1 tablespoon caramel sauce in each ramekin. Add 1/3 cup apple mixture, then 1/3 cup bread mixture. If it can fit, add a second layer of sauce, apple mixture, and bread.

Transfer roasting pan to oven; fill pan with boiling water to within 1/2-inch of ramekin tops (this technique is called a bain-marie). Cover pan with parchment and aluminum foil. Cook for 20 minutes. Remove foil; cook until the puddings are set, about 20 minutes more.

Transfer ramekins to a wire rack; let cool for 5 minutes. Using a towel or small dish, invert ramekins onto a serving platter. Serve warm with the remaining caramel sauce on the side.

For the Caramel Bourbon Vanilla Sauce: Combine sugar and 1/2 cup water in a deep 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Add butter, lemon juice, and brandy. Scrape vanilla seeds into pan, and add pod. Stir to combine. Cover, and store, refrigerated, for up to 1 week. Bring sauce to room temperature, or warm over low heat, and discard pod before using. (Makes 2 cups)

This recipe yields 6 servings.

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