This pudding is best served as part of a savoury brunch. Drizzle it with maple syrup, and serve alongside ham, bacon, or breakfast sausages.
Preheat the oven to 350º F. Butter a 2-quart baking dish. Put the bread cubes into a large mixing bowl, and pour the warm milk over them. Stir to combine. Let rest for 5 minutes if the bread is fresh, 10 minutes if the bread is stale. In another large bowl, beat the eggs. Add the sugar, ¼ cup of brown sugar, melted butter, salt, cinnamon and nutmeg. Core the apples and slice them thinly, leaving the skins on. Add the apple slices and cubed Jarlsberg to the egg mixture. Pour the egg-apple-cheese mixture over the bread cubes and stir to combine. In the bottom of the baking dish, scatter 3 tbsp. of brown sugar and half of the chopped nuts. Pour the bread mixture into the dish and smooth the surface with a rubber spatula. Bake for 40 minutes, or until firm to the touch. Sprinkle 3 tbsp. brown sugar and the remaining hazelnuts over the top, and broil for 1 minute, or until the sugar is caramelized and the nuts are toasted. Let rest 10 minutes before serving.