Preheat an oven to 200°c/180°c fan (390°f/355°f).

Peel, quarter & core the apples then cut into 1cm thick slices. Place the apple slices into a bowl with the lemon juice as you cut them.

Add in the sugar, spices, vanilla & salt into the apples & mix to coat.Transfer to a baking tray & roast in the preheated oven until just starting to soften. This will take 10-15 minutes.

Once cooked, let the apples cool slightly then strain off any juice & set aside.

Place the milk, cream, sugar, vanilla & salt into a large saucepan then place over a low heat. Heat gently until steaming (don't boil!).

In the meantime, place the eggs & yolks into a large mixing bowl.

When the milk is warm, gradually pour into the eggs, whisking to combine.

Stir in the reserved apple juice then transfer the custard into a large jug.

Place the butter into a saucepan & brown over a medium heat (see notes).Transfer to a bowl & set aside.

Grease & line a 9'' x 12'' x 2.5'' baking tin with baking parchment.

Take a third of the brioche slices & brush one side of each with brown butter then spread on a thin layer of jam, making sure that the jam is spread from corner to corner. Place the brioche into the bottom of the lined tin, jam side up, overlapping the slices if necessary. We want to make an even layer of bread with as small a gap as possible between each slice.Scatter half of the roasted apples over the bread then pour in enough custard to cover the brioche. This is the first layer.

Repeat the previous step to make the second layer.

To make the top layer, brush the remaining brioche with brown butter then place on top of the previous 2 layers.Using a skewer, poke holes all over the pudding then pour in most of the remaining custard.

Next, place a piece of baking parchment over the top of the pudding then place a baking tray on top & push down slightly. This helps thoroughly soak the bread.Now, leave the pudding to soak for at least an hour, topping up with custard every 15 minutes or so until it has all been used up.

Preheat an oven to 160°c/140°c fan (320°f/285°f).

Remove the tin & top piece of parchment from the bread & butter pudding.Sprinkle the top layer of brioche with the demerara sugar then place the tin into a large roasting tin.

Fill the roasting tin halfway up with boiling water to create a Bain Marie then place into the preheated oven.

Bake for 45 minutes then increase the temperature to 180°c/160°c fan & bake for another 10-15 minutes, to caramelise the sugar.Take the internal temperature of the baked pudding with a probe. It needs to be at least 78°c.

Now that the pudding is cooked, we have two options.We can either leave the pudding to stand for 30 minutes then serve or leave to cool completely then refrigerate overnight. The next day, remove the pudding from the tin & cut into portions.Use a microwave or low temperature to reheat.