Spread the cubed rolls 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 the butter; reserve 3 tablespoons of the melted butter in a small bowl.
Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the brandy. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar.
Add the 1 Rodelle Vanilla Bean seeds into the custard. Add the cubed bread and apples and toss until evenly coated. Let stand for 5 minutes to allow the bread to absorb the custard.
Brush an 8-by-11-inch baking dish with 1 tbsp of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tbsp of melted butter on top.
Bake for about 50 minutes, until the custard is set and the top is golden.
Let the bread pudding cool slightly.
Serve with Rodelle Vanilla Bean Whipped Cream or crème fraîche.
