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1
Preheat oven to 350 degrees.
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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 c. granulated sugar, cinnamon, and nutmeg and sprinkle proportionately 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 till just golden brown, about 15 min.
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5
Cold 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 heat remaining 1/2 stick butter with brown sugar over moderately-high heat, stirring, and add in apples and water.
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9
Cook mix, covered, over moderate heat, stirring occasionally, 10 min.
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10
Remove lid and cook apples till just tender and most liquid is evaporated, about 5 min more.
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11
Butter a 9-c. oval gratin dish or possibly a 13- by 9- by 2-inch shallow baking dish (about 3 qts).
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12
Arrange 1 layer of cinnamon toasts in dish, breaking triangles to fit.
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13
Spoon half of apple mix proportionately over toasts and sprinkle proportionately with 1/2 c. Cheddar.
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14
Top with another layer of cinnamon toasts and remaining apple mix.
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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 Large eggs, remaining 1/2 c. granulated sugar, lowfat milk, and salt and pour slowly and proportionately over apples.
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17
Refrigeratepudding, covered, at least 1 hour and up to 1 day.
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18
Preheat oven to degrees.
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19
Bake pudding in middle of oven 30 min.
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20
Sprinkle remaining 1/2 c. cheddar proportionately over top and bake pudding 15 min more.
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21
This recipe yields 8 to 10 servings.
