Heat oven to 325F. Butter an 8-inch square baking dish.

In a blender, combine tofu, eggs, maple syrup, cinnamon and vanilla, blend until smooth.

Meanwhile, in a small saucepan, heat half ‘n half and white chocolate, stirring, until the chocolate is melted. Transfer the hot white chocolate mixture to a large measuring cup.

With the blender on low, slowly pour the white chocolate mixture into the blender, mix well making a custard.

Place a layer of bread over the bottom of the baking dish, cutting bread as necessary to fit. Pour some custard over the top and let it soak in for a minute.

Add another layer of bread and more custard. Repeat layers until bread is 1-inch from top edge of the baking dish. Pour any remaining custard over the top. Gently press bread down to insure it is soaked.

Cover with foil and bake for 1 hour. Meanwhile, prepare the topping. In a skillet, over medium heat, cook apples in melted butter for 5 minutes or until just crisp tender; set aside.

In a small bowl, with a fork or your fingers, combine flour, brown sugar, salt and remaining 2 tablespoons of butter forming clumps.

After the 1 hour of baking time remove the bread pudding from the oven. Remove aluminum foil from bread pudding. Top evenly with cooked apples and crumble. Return to oven and cook 30 minutes or until topping is golden and pudding is set.

Just before serving, combine caramel topping and bourbon in a small saucepan and bring to a simmer. Transfer to a small pitcher for pouring over slices of bread pudding.