Start by peeling, coring, and slicing about three medium-sized apples into bite-sized pieces. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the apple slices along with a tablespoon of brown sugar and a sprinkle of cinnamon. Sauté for approximately 5–7 minutes until the apples are tender and caramelized, stirring occasionally.

While the apples are cooking, take a loaf of brioche bread and tear it into chunks, about 1-inch pieces, to create a textured texture for the casserole. Place the torn brioche pieces evenly in a greased 9x13-inch baking dish.

Once the apples are ready, layer them generously over the torn brioche in the baking dish. Make sure to distribute the sautéed apples evenly.

In a large mixing bowl, whisk together 6 eggs, 2 cups of whole milk, 1 cup of heavy cream, and ½ cup of brown sugar until combined and smooth. Incorporate a splash of vanilla extract for added flavor.

Carefully pour the custard mixture over the layered brioche and apples in the baking dish, ensuring that all pieces are well-coated.

Cover the dish with plastic wrap and refrigerate it overnight to allow the flavors to meld beautifully.

On the morning you plan to bake, preheat your oven to 350°F (175°C). Allow the casserole to come to room temperature for about 30 minutes while the oven heats.

Remove the plastic wrap from the baking dish and place it in the preheated oven. Bake for 45–50 minutes or until the top is golden brown and the custard is set.

After baking, remove the casserole from the oven and let it cool for about 10 minutes. Drizzle an ample amount of caramel sauce over the top before serving.

Slice into generous portions and serve warm, perhaps with a scoop of vanilla ice cream for a special treat.