Ingredients
- 10 to 12 apples
- 3/4 cup sugar
- 1 1/2 cups unsalted butter
- 12 slices bread, crusts removed
- 1/2 cup apricot jam
- 1/4 cup rum
Make it step by step
- Peel and core apples and cut them into thin slices.
- Melt the sugar and 5 tbsp of the butter in a large frying pan. Add apples, stir until coated with butter, cover and cook over low heat until tender. Uncover and continue to simmer until water formed is evaporated. You should now have a thick apple puree.
- Cut bread into pieces and completely cover the bottom and sides of a charlotte mold. (easy when bread is cut into 1 inch strips for sides, and triangles for the bottom.) Brown the triangle pieces in some of the butter and place in bottom of mold. Dip strips of bread in melted butter and line sides. Pour hot puree into mold and cover with more strips of bread dipped in melted butter. Set the mold on a baking sheet and place in a 400 F oven.
- Bake 40-50 minutes, or until bread on top is a deep golden brown. Remove from oven and let stand 20 minutes. Slip a knife between mold and bread and turn on to a platter.
- Serve hot with cream or apricot rum sauce. To make apricot rum sauce, warm apricot jam with rum.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.