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1
Butter a 6-to-8-cup souffle dish or other baking dish.
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2
Heat oven to 325 degrees.
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3
Melt 2 tablespoons butter in a large skillet over medium-high heat.
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4
Add apples, and saute about 5 minutes, until apples start to brown.
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5
Add 3 tablespoons sugar.
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6
Saute a minute or two, until sugar caramelizes.
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7
Transfer to a bowl.
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8
Add half the Calvados.
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9
Melt remaining butter in pan over low heat.
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10
Add bread, and toss a few minutes to coat with butter.
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11
Spoon half the apples into the baking dish, and top with half the bread.
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12
Repeat.
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13
Place half-and-half and vanilla bean in a saucepan.
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14
Scald.
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15
Stir in 1/2 cup sugar.
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16
Remove from heat.
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17
Whisk a little of this mixture into eggs; then slowly whisk eggs into half-and-half.
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18
Strain into baking dish, and dust with nutmeg.
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19
Place dish on a kitchen towel in a roasting pan.
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20
Add simmering water to come halfway up sides.
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21
Bake 40 minutes, until just set.
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22
Meanwhile, boil cider until reduced by half.
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23
Sift remaining sugar with cornstarch; whisk into cider.
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24
Simmer until thick.
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25
Add remaining Calvados.
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26
Serve warm on pudding.
