Forget pumpkin pie and eggnog; take a new desert to the table with the following bread pudding recipe. Pair it with a bottle of KORBEL Sweet Cuvée to ensure all your holiday gatherings sparkle.

Brown Butter and Brandy Apple Bread Pudding

1 lb. brioche, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored and diced into ½-inch pieces
1 cup turbinado sugar, divided
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
¼ cup KORBEL Brandy
6 large eggs, beaten
2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
Sweetened whipped cream or crème fraîche, for serving

Preheat oven to 350 degrees. Spread brioche on a large rimmed baking sheet, and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.

Meanwhile, in a large skillet, melt butter; reserve 3 tablespoons in a small bowl. Add apples and ¼ cup sugar to skillet and cook over moderate heat, stirring occasionally, until apples are golden and softened, about 15 minutes. Stir in cinnamon and cardamom. Remove from heat, and add brandy. Return skillet to heat, and cook until syrupy, about 1 minute.

In a large bowl, whisk eggs with milk and remaining sugar. Add vanilla and stir. Add brioche and apples, and toss until evenly coated. Let stand for 5 minutes to allow brioche to absorb custard.

Brush an 8-by-11-inch baking dish with 1 tablespoon of reserved butter. Transfer bread pudding to the dish, and drizzle remaining 2 tablespoons of melted butter on top. Bake, covered, for about 40 minutes. Uncover and bake for about 10 more minutes, until custard is set and top is golden and puffy. Let bread pudding cool slightly, then serve with whipped cream or crème fraîche.

The bread pudding may be assembled and refrigerated for up to two days. Bring to room temperature for an hour before baking.