1. Cut the crusts from the brread and reserve for other use such as bread crumbs. 2. Lightly brush both sides of each slice with butter. 3. Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4". 4. Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly. 5. Reserve 3 slices for the top. 6. Pre-heat the oven to 350 degrees. 7. Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes. 8. Pour the apples into the bread-lined mold and press down lightly with the back of a spoon. 9. Cover with the reserved slices of buttered cut to fit the space. 10. Place the mold on a sheet pan and bake in the oven for 45 minutes. 11. Cool for at least thirty minutes and unmold onto a serving plate. 12. Serve warm or room temperature with Creme aux Oeufs or apricot sauce. 13. Note: This version is not overly sweet, certainly not as sweet as many other Charlottes. ---------------------------------------------------------------------------
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