Peel, core and cut apples into 1/4 inch thick slices. Heat butter in a sauté pan over medium heat til it starts to foam. Add apples and cook until tender, about 10 minutes. Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside. Lightly toast the bread. Cut toast slices in half to make triangles. Butter a 9 x 13 inch baking dish, and arrange bread in two rows, overlapping in the dish. Beat eggs in medium bowl;, then whisk in the sugar, milk and vanilla to make a custard. Pour custard over bread triangles and spoon apples over top. Cover and refrigerate overnight. The next day, heat oven to 350. Uncover baking dish and bake for 50 to 60 minutes til custard is set and doesn’t shimmy when you shake the pan. It will puff up and brown slightly. Remove from oven and let it rest for 10 minutes before serving. Serve in squares or large spoonfuls, with honey butter.
1/2 cup unsalted butter, at room temperature, 1 stick
1 pinch salt
1 Tbsp. honey
In a bowl, beat butter with wooden spoon. Then mix in the salt and honey. Pack the honey butter into ramekins and serve it at room temperature; or warm it in a small pan over low heat or in the microwave for 10 seconds at a time until melted and serve it hot.