Use day-old French or Italian bread that's slightly stale—it absorbs the custard mixture perfectly without becoming mushy, creating the ideal tender-but-structured texture.

Cut apples into uniform ½-inch pieces and toss with lemon juice immediately to prevent browning and maintain their texture throughout baking.

Warm the milk and cream before whisking with eggs to prevent curdling and ensure a silky, evenly-cooked custard that fully sets without overcooking the edges.

Bake the pudding in a water bath set at 325°F—this gentle, moist heat creates a creamy center with delicate custardy texture rather than a dry, overbaked result.

Make the bourbon caramel sauce while the pudding cools slightly, then drizzle just before serving so it stays warm and glossy rather than hardening on the cold surface.