Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture.

Bake in preheated oven 45 minutes, until bubbly and golden.

Preheat oven to 350 degrees. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk. With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.

Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.

Bourbon Sauce:
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey, to taste

Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

Spread brown sugar in a thin layer in cake pan. Set aside at room temperature for 48 hours. With fingers, rake sugar frequently. (This dries out the sugar; later, caramelize it under a broiler.)

Adjust oven rack to lowest position. Heat oven to 300 degrees. Put cream and vanilla bean in a large saucepan, and heat until warm. In large bowl, mix egg yolks with salt and granulated sugar. Gradually whisk in cream. Strain through a double-mesh sieve into 6 ungreased 1/2 cup oval porcelain ramekins.

Transfer ramekins to a jelly roll pan. (I use a big pan with high sides.) Pour hot water into pan to come halfway up outside of ramekins. Bake for 20 or 30 minutes, until custard is set.

Let cook and refrigerate. At serving time, sprinkle brown sugar in a thin layer over custard. Place under broiler, close to heat source, until sugar caramelizes. Serve immediately.