> 1 loaf challah bread
> 2 Honeycrisp apples
> 2 tbsp butter
> 1/4 cup packed light brown sugar
> 2 cups whole milk
> 5 large eggs
> 1/4 cup honey
> 1/4 tsp ground nutmeg
> 1/4 cup caramel sauce
> Vanilla ice cream, for serving (optional)
Grease a 3-qt baking dish. Cut the challah bread into ½-inch-thick slices. Core and slice the apples.
In a nonstick skillet, melt the butter on medium. Add apples and the brown sugar. Cook 4–5 min., until apples begin to soften, stirring often. Let cool.
Meanwhile, in a large bowl, whisk the milk, eggs, honey, nutmeg, and pinch of salt. Layer challah slices and apple mixture in baking dish, overlapping slices slightly. Pour any juices from apples on top. Pour milk mixture over bread, and gently press down on bread to soak. Cover with plastic and refrigerate 4 hours or overnight.
Preheat oven to 375°F. Uncover and bake 40 min., until custard is set. Cool slightly, then drizzle with caramel sauce. Serve with ice cream, if desired.