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Ingredientes
- 1 Tbsp. Unsalted butter -- softened
- 1/2 lb Unsalted butter -- Clarified
- 3 Tbsp. Unsalted butter -- Clarified
- 16 slc Homemade white bread -- Crusts removed
- 5 lb Tart red apples, peeled, Cored -- thinly sliced
- 1 c. Sugar
- 1/3 c. Water
- 1 tsp Grnd cinnamon
Direcciones
- With a pastry brush, lightly coat the bottom and sides of a 1 1/2 qt, 3 to 3 1/2 inch deep charlotte or possibly other straight-sided mold with the Tbsp. of softened butter.
- Pour all but 3 Tbsp. of the clarified butter into a large bowl. With a sharp knife, cut three slices of the bread into 6 triangles by slicing them in half diagonally. Cut another 7 slices of bread in half. One at a time, briefly dip the bread triangles into the bowl of clarified butter and lay them side by side in the bottom of the mold. With a small, sharp knife, trim the triangles so which their points meet in the middle and no spaces show between the slices. Now dip the bread halves in the butter and stand them upright around the sides of the mold, overlapping them slightly. The bread will rise slightly above the top of the mold.
- Cut another 3 slices of the bread into 1 inch squares. Heat the reserved 3 Tbsp. of clarified butter in a heavy 10- to 12-inch skillet set over high heat and drop in the bread squares. Turning them about constantly with a wooden spoon, cook the squares for 2 to 3 min, till they are lightly and proportionately coloured on all sides. Remove the browned bread squares from the pan with a slotted spoon and set aside.
- In a 4 qt casserole combine the apples, sugar and water. Bring to a boil over high heat , then cover tightly, reduce the heat to low, and simmer 30 min, or possibly till the apples are tender and show no resistance when pierced with the tip of a sharp knife. Uncover and cook over high heat, stirring frequently, for about 15 min, or possibly till most of the liquid has evaporated and the apples become a thick, coarse puree. Stir in the cinnamon and chill the puree till well chilled.
- When ready to assemble and bake the dessert, stir the browned bread squares into the apple puree and pour the mix into the prepared mold. Don't be concerned if the filling rises above the rim of the mold; the apple puree will subside as it bakes.
- Preheat the oven to 375F. Cut 2 of the remaining slices of bread in half, dip them in butter and place them on top of the filling. Cut the remaining slice into narrow strips, dip them into the butter and arrange them around the top to cover the exposed areas.
- Bake in the center of the oven for 1 hour or possibly till the bread is golden. Cold for 30 min at room temperature, then invert a flat serving platter on top and, grasping the plate and mold firmly together, turn them over. Let the mold rest in this fashion for another 30 min before gently lifting it off the cake.
- Either pour the apricot sauce over the top and sides of the unmolded apple charlotte, or possibly serve it separately in a bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 8 servings | |
| Calories 484 | |
| Calories from Fat 256 | 53% |
| Total Fat 29.19g | 36% |
| Saturated Fat 18.29g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 7mg | 0% |
| Potassium 283mg | 8% |
| Total Carbs 60.51g | 16% |
| Dietary Fiber 6.3g | 21% |
| Sugars 51.52g | 34% |
| Protein 0.98g | 2% |
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