Add your cubed challah to a large mixing bowl and spray a 9x13 baking dish with non-stick cooking spray and set aside. 

In a medium-sized mixing bowl add eggs, milk, heavy cream, maple syrup, apple pie spice, vanilla bean paste, and maple extract. 

Whisk until smooth and the eggs are incorporated. 

Pour the milk and egg mixture over the challah and gently toss to make sure all the bread equally absorbs the liquid. If the mixture looks too dry add up to ½ cup more milk. This will depend on your bread. If it's a few days old it will be dryer and may soak up more liquid. 

Add the challah bread to the prepared 9x13 dish. 

Top the bread with the Lucky Leaf apple fruit filling. Making sure to equally cover the top of the bread so that each spoonful will get some apple chunks. 

Cover the dish and let sit in the fridge for at least an hour and up to 12 hours. You can opt to bake right away but you'll want to make sure you have drier bread so that the bread has likely soaked up all the mixture. 

When you're ready to bake preheat the oven to 350 degrees F and bake uncovered for 40-45 minutes or until firm and slightly browned on top. 

Serve plain, drizzled with maple syrup, sprinkled with powdered sugar, topped with whipped cream, or drizzled with caramel sauce.