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1
In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 30 minutes.
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2
Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible.
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3
Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup.
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4
Keep sauce warm, covered.
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5
Sauce may be made 1 day ahead and chilled, covered.
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6
Reheat sauce to warm before serving.
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7
Preheat oven to 400F.
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8
Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts.
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9
In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil.
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10
Add flour all at once and whisk vigorously until mixture returns to a boil.
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11
Transfer mixture to a bowl and whisk until it no longer emits steam.
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12
Whisk in yolk (mixture will be very stiff).
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13
Break half of Maytag Blue into small pieces and with a rubber spatula stir into flour mixture.
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14
In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten.
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15
Add remaining whites and whisk gently until incorporated (mixture will be dense).
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16
Divide batter among ramekins and arrange in a roasting pan.
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17
Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake souffles in middle of oven until puffed and golden brown, about 30 minutes.
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18
Cut six 1/2-inch-thick slices from brioches and with a 2 1/2-inch round cutter cut a round from each slice.
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19
In a 10- to 12-inch nonstick skillet heat butter over moderately high heat until foam subsides and saute brioche rounds until golden, about 30 seconds on each side.
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20
Break remaining half Maytag Blue into chunks.
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21
Put a brioche toast in center of each of 6 plates.
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22
Invert souffles, 1 at a time, onto a large plate and turn right side up.
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23
Top each brioche round with a souffle.
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24
Spoon sauce around souffles and arrange grapes and remaining cheese on plates.
