准备

• Butter a 9×13-inch shallow baking dish (with handles, if possible) with the 2 tsp. softened butter.
• 用1汤匙的高火将大煎锅（最好是不粘）设置。黄油。当黄油泡沫时，只添加足够的苹果片即可在一层中烹饪。炒至两侧褐色，大约5分钟。将其转移到大板上，并以相同的方式将其余的苹果切片炒，并加1 TBS。每批黄油更多。第二批（和第三批）将更快呈褐色，因此您可能需要降低热量。将热量降低至低和4汤匙。在空的锅中涂黄油，烹饪并旋转锅，直到黄油变成浅棕色，约1分钟。立即将其从热量上取下来。
• Lay one-third of the bread in the buttered baking pan, scatter about onethird of the sautéed apples and drizzle on one-third (about 1 Tbs.) of the brown butter. Make a second layer of bread, apples, and brown butter, and finish with a layer of bread and brown butter; reserve the remaining apples.
• 将牛奶和奶油倒入中等锅中。搅拌3/4杯红糖和盐。在中等高中加热，搅拌一次或两次，直到糖溶解并且牛奶很热。不用担心它看起来像凝乳。
• In a large mixing bowl, whisk together the eggs, yolks, and vanilla. Gradually pour about 1 cup of the hot milk mixture into the eggs, whisking constantly, and then whisk in the rest. Gradually whisk in the sour cream to combine completely.
• Pour the custard over the bread, pressing the bread down to fully moisten it. Lay plastic wrap on the surface of the pudding and let it sit, pressing on the plastic frequently to submerge the bread, until the bread is thoroughly soaked, 30 to 40 minutes.
• While the bread soaks, adjust an oven rack to the center position. Set a roasting pan, large enough to comfortably hold the pudding, on the rack. Pour in hot water to come one-quarter of the way up the sides. Heat the oven to 350°F.
• 卸下保鲜膜。将保留的苹果放在顶部，并均匀地撒上1/4杯红糖（如果愿意的话）。将布丁放入烤盘中；如果热水没有到达一半，请添加更多，直到它做到。烘烤，直到插入中间的木制串正在干净，40至50分钟。从水浴中取出，打开肉鸡。烤布丁（顶部应距热源约3英寸），直到被轻轻焦糖为2至4分钟。温暖。