Use really good apples--and they will shine in this dish--and the sauce is so good, it makes cream or ice cream unnecessary (though do indulge if you wish)
05Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
06Remove from heat, transfer to a bowl and add one half of the Calvados.
07Melt 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.
08Spoon half the apples into the souffle dish and top with half the bread.
09Repeat with the other half of the apples and the other half of the bread.
10Put some water on to heat while you fix the cream.
11Place 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.
12Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
13Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
14Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
15Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
16Bake 40 minutes, until just set.
17Meanwhile, boil the cider until it is reduced by half.
18Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
19Simmer until thickened, then remove from heat and add remaining Calvados.