Start by peeling and coring two apples. Cut them into small bite sized chunks.

In a large pan sauté the apples in the butter, brown sugar, bourbon, vanilla paste, cinnamon, allspice, and a pinch of salt for five to six minutes. You want to bring everything together to create a rich buttery sauce for the apples. Once you've finished sautéing everything take the apples off the heat and set aside for later.

Tear the bread into small bite-sized pieces, making sure you have enough bread that it forms a mound over the top of a 9 by 13 pan.

In a separate bowl whisk the milk, eggs, and maple syrup together.

Add the sautéed apples to the milk and eggs, stirring everything until it comes together. In a very large bowl combine the bread with the egg and apple mixture. Make sure to stir everything enough, so every piece of bread gets completely coated.

Pour the bread mixture into a 9 by 13 pan that has been greased with butter. Spread the bread evenly in the pan and bake in a 350℉ oven for 40 to 50 minutes. The bread pudding should be starting to brown slightly on top when it's done.

While the bread pudding is baking whip one cup of heavy cream with one tbsp of brown sugar and one tbsp of maple syrup.

Serve the bread pudding warm with some maple whipped cream on top. I also like to serve a little pick me up of good bourbon on the side with the bread pudding.