Apple Bread Pudding With Calvados Sauce

• 6 tablespoons unsalted butter
• 3 cups apples, peeled, cored and sliced 1/2 inch thick
• 1 cup sugar
• 1/2 cup Calvados
• 3 1/2 cups torn baguette in 1/2-inch pieces
• 2 cups half-and-half
• 1/2 vanilla bean, split
• 3 eggs, beaten
• 1/4 teaspoon nutmeg
• 1 1/2 cups fresh cider
• 1 1/2 teaspoons cornstarch

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

unsalted butter, apples, sugar, calvados, torn baguette, vanilla bean, eggs, nutmeg, fresh cider, cornstarch

Taken from cooking.nytimes.com/recipes/1880 (may not work)