1. Preheat oven to 350°F and grease a 5–6 quart Dutch oven.

2. Cube day-old sourdough into 1-inch pieces and dry in oven if needed; layer cubes in the Dutch oven.

3. In a skillet, melt 1/4 cup butter, add 1/2 cup sugar, 1 teaspoon cinnamon, pinch of salt; stir in apples and cook until tender; reserve a spoonful of caramel syrup.

4. Whisk eggs, milk, 1 cup cream, 3/4 cup brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

5. Pour a small amount of custard over bread cubes, toss to coat, and let rest 15–20 minutes.

6. Assemble pudding: layer half the soaked bread, half the apples, remaining bread, remaining apples, and drizzle reserved syrup.

7. Cover and bake for 35 minutes, then uncover and bake 15–20 minutes until golden and center jiggles.

8. Let pudding rest uncovered for 10–15 minutes.

9. To make the whisky sauce, melt 1/2 cup butter, stir in 1 cup brown sugar until bubbling, add 1/2 cup cream, simmer 3–4 minutes, remove from heat, stir in whisky and sea salt, and keep warm.

10. Serve pudding slices with whisky sauce and optional whipped cream or ice cream.