1. Preheat oven or smoker to 350°F (175°C).

2. Spread sourdough cubes on a baking sheet and toast in the oven for 10 minutes.

3. Melt butter in a skillet over medium heat, add apples and brown sugar, cook until caramelized, then deglaze with whisky and remove from heat.

4. Whisk eggs, milk, cream, vanilla, cinnamon, nutmeg, salt, and caramel sauce in a large bowl until smooth.

5. Fold in caramelized apples, then pour custard mixture over toasted bread cubes in a greased baking dish, pressing to soak.

6. For smoky flavor, place dish in smoker with indirect heat for 40–50 minutes until set and golden; or bake covered for 30 minutes then uncovered for 15–20 minutes.

7. Remove from heat and let rest 10 minutes before serving.

8. Drizzle additional caramel sauce or whisky sauce and serve with vanilla ice cream or whipped cream if desired.