Apple Bread Pudding With Calvados Sauce

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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)

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Steps

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Butter a 6 to 8 cup souffle dish or other baking dish.

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Preheat oven to 325f.

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Melt 2 tablespoons butter in a large skillet over medium-high heat.

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Add the apples and saut about 5 minutes , until the apples start to brown.

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Add 3 tablespoons sugar and saut a minute or two until the sugar caramelizes.

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Remove from heat , transfer to a bowl and add one half of the calvados.

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Melt 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.

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Spoon half the apples into the souffle dish and top with half the bread.

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Repeat with the other half of the apples and the other half of the bread.

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Put some water on to heat while you fix the cream.

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Place 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.

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Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixt.

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Ingredients

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unsalted butter, apples, sugar, calvados, baguette, half-and-half, vanilla bean, eggs, nutmeg, cider, cornstarch