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Tear bread into 1-inch pieces. Spread evenly on a jelly roll pan; place in a cool oven. Let stand overnight or until dried. Combine egg and next 5 ingredients in a large bowl, beating with a whisk until well blended. Add dried bread and apple to egg mixture, tossing gently to moisten; let stand 30 minutes. Preheat oven to 350°. Spoon bread mixture into a 9-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until a knife inserted in center comes out clean. Let stand 15 minutes. Serve warm with ice cream and caramel sauce.
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting