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1
Butter a 6 to 8 cup souffle dish or other baking dish.
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2
Preheat oven to 325u00b0F.
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3
Melt 2 tablespoons butter in a large skillet over medium-high heat.
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4
Add the apples and saute about 5 minutes, until the apples start to brown.
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5
Add 3 tablespoons sugar and saute a minute or two until the sugar caramelizes.
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6
Remove from heat, transfer to a bowl and add one half of the Calvados.
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7
Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
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8
Spoon half the apples into the souffle dish and top with half the bread.
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9
Repeat with the other half of the apples and the other half of the bread.
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10
Put some water on to heat while you fix the cream.
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11
Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
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12
Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
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13
Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
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14
Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
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15
Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
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16
Bake 40 minutes, until just set.
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17
Meanwhile, boil the cider until it is reduced by half.
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18
Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
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19
Simmer until thickened, then remove from heat and add remaining Calvados.
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20
Serve the sauce warm on the pudding.
