Ingredients:
Apple Crunch Base:
3 cups D'Italiano white bread cut into 1/4 inch cubes
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup brown sugar + 2 tablespoons
2 tablespoons melted butter
Grated rind of 1 lemon
2 pounds large apples
8 tablespoons cold water
Caramel Sauce:
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk
Directions:
Preheat oven to 375°F.
Combine nutmeg, cinnamon and brown sugar (set aside 2 tablespoons). Put the D'Italiano bread cubes in a bowl and toss with 2 cups of the sugar mixture, the melted butter, and lemon rind.
Peel, core, and slice the apples into medium-thick wedges. Line the bottom of a heavy 1 1/2-quart casserole with 1 cup of the bread cubes. Layer half of the apples over the bread and top with 1/2 cup of the bread cubes. Layer the rest of the apples in the casserole and sprinkle with water. Cover with the rest of the bread cubes and evenly sprinkle the reserved 2 tablespoons of sugar over the top. Cover with lid or foil.
Bake for 40 minutes at 375 F. Remove lid, and bake for an additional 10-15 minutes or until apples are tender and topping is brown.
Serve with warm Caramel Sauce, (Directions below) and a hearty scoop of Vanilla Bean ice cream! Enjoy!
Caramel Topping:
In a saucepot over medium heat - melt butter, brown sugar and bring to a boil. Remove from heat and whisk in salt, vanilla, and milk. If desire, can be refrigerated ahead of time, and microwaved to warm.