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