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1
Scald the milk, cream, cinnamon stick, nutmeg and vanilla bean, including pod.
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2
Remove from heat, cover and let stand at least 30 minutes; remove pod and cinnamon stick.
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3
Spread the bread slices on a baking sheet and toast at 350 degrees for about 10 minutes, until hard but not colored.
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4
Mix clarified butter with five tablespoons of sugar and one teaspoon of ground cinnamon.
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5
Using a pastry brush, paint a thin, even layer of butter on both sides of the bread, coating but not saturating.
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6
Keep the sugar and cinnamon mixed with the butter by stirring before coating each bread slice.
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7
Lay buttered slices in a single layer.
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8
In small saucepan, heat one-quarter cup of sugar and two tablespoons of water over high heat.
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9
As the mixture boils, brush down the sides of the pan with a pastry brush to dissolve sugar.
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10
Boil until the mixture is deep amber.
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11
Immediately pour hot caramel mixture over the bottom of a two-quart straight-sided porcelain souffle dish that is three inches deep and seven inches in diameter.
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12
Set dish aside.
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13
With a wire whisk, beat the yolks and whole egg with two tablespoons of sugar until the sugar dissolves.
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14
Reheat the cream mixture to scalding and pour over the beaten yolks, whisking constantly.
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15
Strain to remove bits of cinnamon stick and vanilla bean; set aside.
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16
Place four to six slices of bread on the bottom of the souffle dish.
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17
With a serrated knife, cut another slice of bread into pieces to completely fill all gaps.
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18
Pour in enough custard just to cover the bread.
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19
Spread with half of the applesauce and moisten lightly with custard.
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20
Put on another layer of bread, filling in gaps and covering with custard.
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21
Spread with the remaining applesauce and moisten with custard again.
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22
Finish the pudding with two layers of bread, pouring on remaining custard.
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23
Press down a bit to make sure the custard saturates the entire pudding.
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24
Bake for one hour at 350 degrees on a rack in the upper third of the oven.
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25
The pudding will swell up, and when it is done, it will be brown, crusty and set.
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26
Cool for 30 minutes, unmold on serving platter and serve warm with creme fraiche or sour cream.
