Apple Bettelman with Calvados Reduction (Oceania)

¾ cup unsweetened apple cider

2 tablespoons sugar

¼ cup Calvados

4 ounces day-old brioche, in 2-inch pieces

1 cup whole milk

Zest of 1 orange

1/3 cup plus 1 tablespoon sugar

2 eggs, separated, room temperature

1 tablespoon Calvados

½ teaspoon cinnamon

Seeds of 1 vanilla bean

1 Granny Smith apple

2 tablespoons dried cranberries, soaked in Calvados

In a small saucepan, bring the cider and sugar to a boil. Decrease the heat to a simmer and reduce by half to a syrup. Add the Calvados and simmer until the alcohol evaporates, about 1 minute. Remove from the heat and reserve.

Place the bread in a heatproof bowl. In a small saucepan, bring the milk to a boil and add the orange zest. Pour the milk over the bread. Let soak for 10 minutes and then mash the bread until mushy.

Preheat the oven to 375°F/191°C. Grease 4 (6-ounce) ramekins with butter. In a small bowl, whisk together 1⁄3 cup of the sugar and the egg yolks until pale and fluffy. Whisk in the Calvados, cinnamon and vanilla. Pour over the bread mixture and stir to combine. Peel the apple, cut into 1-inch cubes and add to the bread mixture. Add the cranberries and stir to combine. Reserve.

In a stand mixer using a whisk attachment, beat the egg whites at medium-high speed until foamy. Add the remaining 1 tablespoon of sugar and continue whisking until stiff peaks form. Using a spatula, gradually fold the egg whites into the bread mixture, being careful not to over mix. Scrape the batter into the prepared ramekins.

Place on a sheet pan and bake until puffy, golden brown and slightly crisp, about 20 to 30 minutes. Drizzle with the Calvados reduction and enjoy warm.