For the French toast muffins, grease 4 wells of a muffin pan well with butter and sprinkle with cane sugar. Peel and core the apples and cut into small cubes.
Melt the butter and caramelize the cane sugar in it. Add the apples and cook until soft. Season with cinnamon and nutmeg. Mix a few spoonfuls of milk with the pudding powder, sugar and vanilla until well blended.
Bring the remaining milk to a boil and stir in the pudding. Boil once briefly and then set aside to cool. Either cover with a piece of plastic wrap or sprinkle the surface with confectioners’ sugar to prevent a skin from forming.
Whip the whipped cream until stiff. Whip the pudding with a mixer until creamy and gently fold in the cream. Beat the eggs well with the cream, vanilla and cinnamon. Dip the brioche slices in it and then press them into the muffin tins.
Bake at 180 °C for about 8 minutes. Let cool briefly. Fill the lukewarm French toast muffins with vanilla cream and spread the caramel apples on top.