Preheat the oven to 170°C.
Flatten apple bases and remove the cores.
Brush a dish with melted butter and sprinkle with sugar.
Brush apples with butter, roll in sugar, and bake for 30 minutes.
Heat sugar in a saucepan until it becomes a dark golden caramel.
Stir in butter and diced apples, cooking for 30 seconds.
Add apple juice and bring the mixture to a boil.
Thicken with diluted arrowroot and stir in Calvados.
Mix bread cubes with half of the icing sugar on a tray.
Combine nuts, Calvados, and remaining icing sugar on the same tray.
Bake the garnish for 8-10 minutes until golden.
Plate the apples, fill with sauce, and top with garnishes.