• Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 10-12 minutes. Allow croissants to cool while you prepare the rest of the bread pudding.

Make the Salted Caramel:

• Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
• Place pan over medium heat, leaving it alone for the first 5 minutes or until the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
• Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

Make the Spiced Apples:

• In a medium saucepan over medium heat, cook the apples, water, brown sugar, butter, and spices together until apples have softened, about 5-10 minutes. Remove from stove and set aside to cool slightly.

Make the Custard:

• In a large mixing bowl, whisk the brown sugar, egg yolks, egg, milk, heavy cream, vanilla, and salt together. Pour 1 and 1/2 cup of the cooled salted caramel into the custard and whisk until combined.
• Gently fold in the croissants, followed by the spiced apples. Pour mixture into a greased 2.5-3 quart baking dish, gently pressing down on the bread to ensure all the pieces are saturated in the custard. Allow to sit and soak for at least an hour*.

Bake the Bread Pudding:

• Preheat the oven to 350ºF. Sprinkle granulated sugar evenly over bread pudding. Bake in the oven for 35-40 minutes, or until golden and toasty.
• Allow bread pudding to sit for at least 20 minutes before spooning into bowls and servings with a drizzle of salted caramel.