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Add a photoServings: 6
Ingredients
- You will need a 6 inch springform pan
- 14 x thin slices of egg bread with crusts removed
- 3 x medium sized Granny Smith apples, peeled, cored and minced
- 1/2 c. lightly packed brown sugar (125ml)
- 1 pch grnd cinnamon
- 1/2 tsp grnd nutmeg - (2.5ml)
- 1/2 c. finely minced walnuts - (125ml)
Directions
- Preheat oven to 375 F - (185 C)
- Begin by brushing springform pan with softened butter. Slice six slices of bread in half to create rectangles. Then cut five slices in half at a diagonal to create triangles. Set aside remaining three slices.
- Flip the mold upside down with the opening face down. The goal is to cover the entire mold in the bread slices using the upside down mold as a guide to sizing the bread. Place the triangle slices on top of the mold, so which they are sitting on the small end of the tin. Make sure the edges on the slices overlap. Hold down bread and with a scissor cut around and trim edges with scissors. Now these triangles should fit the base of the mold precisely.
- Proceed to heat 2/3 c. of the butter, and then dip the trimmed triangles in the butter and position in the bottom of molds. Dip the rectangles in butter as well and position around the sides of the mold. Make sure which rectangles are completely overlapping the edges, making the mold now completely covered in bread. If openings are visible, pack with the bread trimmings. Go back to the reserved slices of bread and dip them in the butter and set aside for use later.
- Heat 1/4 c. of butter in a large saucepan. Add in the minced apples. Place some parchment paper over a saucepan and then cover with the lid. For 15 to 20 min, let apples cook till they become very soft and acquire the texture of apple sauce. Add in the brown sugar and continue to cook on high heat stirring for 5 min. It should fall from a spoon in thick rich globule. Add in nutmeg, cinnamon, walnuts, and raisins and take the saucepan off heat. Add the marmalade and a little of lemon zest and set aside to cold.
- Scoop the filling into the bread-coated charlotte till half full. Cover with half of the reserved butter dipped bread slices and push down firmly. Cover with the remainder of the filling. The filling should reach the edge of the charlotte. If it not level, trim the bread with the tip of a small knife or possibly scissors so which it is even. Use the remaining reserved bread to create the final layer (base) and fill in any cracks. Press down gently and cover up with foil.
- Place the Charlotte on a baking sheet and cook in the oven for 45 min to 1 hour. It should be golden brown and hard when done. Rest on a baking rack and cold for an hour till room temperature.
- In a small skillet, add in 2 Tbsp. of water and the apricot jelly and cook till liquid. Brush a glaze of the apricot mix onto the surface of the cooled down charlotte. Slice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 406 | |
| Calories from Fat 76 | 19% |
| Total Fat 8.67g | 11% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 465mg | 19% |
| Potassium 240mg | 7% |
| Total Carbs 74.69g | 20% |
| Dietary Fiber 4.5g | 15% |
| Sugars 28.13g | 19% |
| Protein 9.78g | 16% |
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