Preheat the oven to 175°C.
Butter a large rectangular oven proof dish
Butter the one side of the brioche and place buttered side up in the dish, spread evenly with the apple mixture and sprinkle with more cranberries.
In a large saucepan combine the milk, cream, vanilla beans and seeds and the salt, bring slowly to a boil and then remove from the heat.
In a large bowl whisk together the eggs and the sugar until pale in colour (2 minutes) slowly add one cup of the milk mixture whisking constantly to ensure the egg mixture doesn’t cook. Slowly add the balance of the milk mixture until well combined. Pour the mixture over the brioche and apple mixture.
If there is too much custard then save the balance for the pudding. Bake in the centre of the oven in a water bath for 30 minutes, then push the brioche back down and bake for a further 25 minutes or until just set. Heat your jam of choice with the water, once combined brush over the top of the finished pudding.
To make a water bath, place the rectangular pudding dish in your largest roasting tray and then fill up to halfway up the dish with water.
Top the pudding with candied walnuts