Preheat oven to 350 degrees. Prepare foil pan with nonstick spray. Prepare a baking sheet with foil. Cut brioche into 1" dice (does not need to be perfect), add to baking sheet, and bake about 15 minutes, or until they are golden brown. Add baked brioche to medium mixing bowl and set aside. Peel apple, core, cut into 1/4" dice. In a small pan, add apples, half the butter, and 2 Tbsp. sugar and sauté over medium heat until apples cook down and are slightly caramelized from the sugar (about 10-15 minutes). Remove from heat and add raisins and half of the cinnamon. Stir to combine and set aside to cool.

In a small pot, combine milk, half of the remaining sugar, remaining cinnamon, remaining butter and a pinch of salt. Heat on medium-high to a simmer. While milk mixture is heating up, in a medium mixing bowl, add eggs, yolk, remaining sugar, and vanilla extract and whisk to combine.

When milk mixture comes to a simmer, slowly whisk (temper) it into egg mixture. (To keep your bowl from spinning while whisking, put a towel underneath to stabilize it.) Cover bowl with plastic wrap and let it sit at room temperature for 20 minutes. The plastic will steam up: this is normal.

After 20 minutes, preheat oven to 350 degrees, uncover egg/milk mixture and reserve 3/4 cup. Pour remaining mix over the toasted brioche pieces in a bowl. Add apple/raisin mixture to the bread mixture and stir to coat. Let sit for 5 minutes to soak up the liquid.

Fill foil pan with all the soaked bread. Pour remaining soaking liquid over the bread, enough to see it at the edges of the foil pan.

Bake for approximately 23-25 minutes. The top with be slightly golden brown and the sauce will be bubbling a little around the edges. Let cool for 5 minutes and serve with remaining sauce! (The sauce is the remaining soaking liquid, which is excellent with the pudding!)