1. vanilla pulp with vanilla sugar, milk, sugar and cinnamon bring to a boil. Chill slightly.
2. cut rolls into 1 cm cubes. Coarsely chop nuts. Remove peel from apples, quarter, core and dice 1/2 cm. Mix everything with apple brandy. Add lukewarm milk mixture and let swell for about 15 minutes. Fold in egg yolks. Whip egg whites until stiff, mix carefully.
3. Grease 6 soufflé molds (125 ml each) and sprinkle with 20-30 g breadcrumbs. Form the bread-apple mixture in the molds and sprinkle evenly with 10-20 g of bread crumbs. Bake in a hot water bath in a heated oven at 200 °C (gas 3, convection oven 180 °C) on the middle shelf for 30-35 minutes and serve warm.
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