In a large bowl, whisk together the eggs, lactose free whipping cream, lactose free 2%, vanilla extract, cinnamon, nutmeg, maple syrup and sugar.
Grease a baking dish approximately 9x13 and at least five centimeters high. Arrange the brioche bread cubes and the apple slices in the baking dish making sure the corners are filled.
Pour the egg mixture over the bread and apples. Let it stand about five minutes until the liquid is mostly absorbed, gently tossing it from time to time to make sure that the cubes of bread are filled with liquid.
Place into the oven uncovered for about 40-50 minutes or until the middle is set and the top is golden. Cool before serving. Store in the fridge and enjoy up until two days later.
When you are ready to serve sprinkle powdered sugar over it and enjoy!