Apple Charlotte with Caramelized Apples in a Bread Crust

• unsalted butter100g g

  melted, plus extra for the pan

• granulated sugar

  for dusting

• white bread↗6 скибок slices
• custard cream

  or vanilla ice cream, for serving

• granulated sugar150g g
• unsalted butter50g g

  cut into cubes

• apples for eating↗125g g

  (used Braeburn), peeled, cored and diced 1 cm cubes

• orange↗1 ч. л. меленого tsp

  zest and juice

• ground cinnamon↗1 ч. л. tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or gas mark 6. Grease a 1‑liter pudding mold with butter, then sprinkle it with granulated sugar, covering the entire interior evenly and shaking off excess. Attach a strip of parchment paper along the edge to make it easier to remove the charlotte later.

2. 2

   Remove the crusts from the bread slices and flatten them by hand. Dip each slice in the melted butter, coating both sides. Use about 4 ½ slices to line the bottom and sides of the mold, arranging them tightly without gaps. Place the mold in the refrigerator while you prepare the filling.

3. 3

   For the caramel, place 150 g of sugar in a large saucepan and heat over medium heat, without stirring, until the sugar turns a deep caramel colour. Add 50 g of butter, stir gently – steam will rise. Add the diced apples, orange zest and juice, and 1 tsp ground cinnamon, and stir again. Cook over high heat for 5‑8 minutes, until the apples soften and excess liquid evaporates slightly, stirring occasionally.

4. 4

   Remove the mold from the refrigerator and spread the apple filling evenly. Cover it with the remaining bread slices, pressing the edges to form a tight crust.

5. 5

   Place the mold on a baking tray and bake for 35‑40 minutes, until the top turns golden‑brown. Let the dessert cool for 5 minutes, then carefully invert onto a plate and remove from the mold. Serve with custard cream or vanilla ice cream.