Whisk together the cream, milk, eggs, Calvados, and vanilla
in a medium bowl. Add the sugar and whisk until completely
combined. Stir in the bread and let sit for 30 minutes until
the liquid is completely absorbed.
Preheat the oven to 375°F.
Cut a thin slice off the bottom of each apple so that it
sits flat. Cut a thin slice off the top and using a melon
baller, scoop out the center of the apple to create a
bowl-like shape. Spoon equal amounts of the bread mixture into
each apple. Place in a roasting pan and bake for 30 minutes
until the apple is tender but still holds its shape.
While the apples are baking, whip the cream in a medium
bowl with a whisk or electric mixer until firm. Stir in the
maple syrup.
Arrange an apple on each plate and top with a dollop of the
whipped cream.
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