Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced Honeycrisp apples, maple syrup, and cinnamon. Sauté for 5 to 6 minutes until the apples are tender-crisp and lightly caramelized. Remove from heat.

Grease a 9x13-inch ceramic baking dish with butter. Spread half of the cubed brioche bread across the bottom. Scatter the sautéed apples evenly over the bread, then top with the remaining brioche cubes.

In a large mixing bowl or pitcher, vigorously whisk together the eggs, fresh apple cider, whole milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and fine sea salt until completely smooth and frothy.

Slowly pour the spiced custard evenly over the entire dish, ensuring every cube of brioche is saturated. Gently press down on top cubes with a spatula to help them drink in the custard. Let rest for 20 minutes on the counter (or cover and chill overnight in the refrigerator for the ultimate make-ahead holiday breakfast!).

Preheat oven to 350°F (175°C). In a small bowl, combine chopped pecans, brown sugar, flour, and cinnamon. Cut in the cold butter cubes using a pastry cutter or your fingertips until crumbly.

Scatter the pecan streusel evenly across the top of the soaked casserole.

Bake uncovered at 350°F (175°C) for 42 to 45 minutes until the center is puffed and set (a knife inserted comes out clean) and the streusel topping is golden-brown and fragrant.

Let cool for 10 minutes. Dust with powdered sugar, cut into generous squares, and serve warm with a generous pour of pure maple syrup!