Apple-cheddar Bread Pudding

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Spread bread slices thinly on 1 side with 1/2 stick butter.
3. 3
   In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
4. 4
   Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes.
5. 5
   Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
6. 6
   Peel, quarter, and core apples.
7. 7
   Cut apples lengthwise into thin slices and in a bowl toss with lemon juice.
8. 8
   In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water.
9. 9
   Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes.
10. 10
    Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
11. 11
    Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
12. 12
    Arrange one layer of cinnamon toasts in dish, breaking triangles to fit.
13. 13
    Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar.
14. 14
    Top with another layer of cinnamon toasts and remaining apple mixture.
15. 15
    Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
16. 16
    In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples.
17. 17
    Chill pudding, covered, at least 1 hour and up to 1 day.
18. 18
    Bake pudding in middle of oven 30 minutes.
19. 19
    Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.