APPLE BREAD PUDDING WITH CALVADOS SAUCE

Steps:

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