Preheat Oven to 375°F (190°C)

• In a Reductions Pan, melt the 4 oz of unsalted butter over medium heat.
• Add the sliced apples and sauté until they begin to caramelize and turn slightly brown. Remove from heat and set aside.
• In a large mixing bowl, combine the brioche and the dried fruits and the cooked apples and mix well.  
• Transfer to a greased 9 x 13 inch baking dish.
• In another bowl, whisk together the eggs, heavy whipping cream, vanilla extract, nutmeg, cinnamon and sugar.  Using an immersion blender mix all ingredients a couple minutes.  
• Pour the custard mixture over the bread and apples mixture. Mix well until the bread absorbs the custard.  

Prepare the Crumble Topping:

• In a Sauce Pan, heat the butter until LIGHT golden brown.  
• In a separate bowl, combine the chopped pecan, grape nuts cereal, five-grain cereal, light brown sugar, and almond flour and pour melted butter over the dry mixture and stir until it forms a crumbly texture. 
• Sprinkle the crumbled topping evenly over the pudding mixture.
• Place the baking dish in the preheated oven and bake for about 40-45 minutes or until the top is golden brown, and the pudding is set.

Make the Caramel Sauce:

• While the pudding is baking, make the caramel sauce.
• In a saucepan, at medium heat, combine 1 cup of granulated sugar and 1/2 cup of water. 
• Cook without stirring until it turns a deep mahogany color (this could easily take 10 minutes).  
• Remove from heat and carefully add the white chocolate and1 cup of heavy whipping cream. 
• Be cautious as it may bubble up.  Add the unsalted butter until smooth.

Let the Pudding cool slightly before slicing.

Drizzle Caramel Sauce over individual slices and serve with a scoop of Vanilla Ice Cream, if desired.

• Enjoy your Brioche Bread and Apple Crisp Pudding. This delicious dessert combines the richness of bread pudding with the flavors of apple crisp, making it a perfect treat for any occasion.