| 1 | This takes a while to prepare, but it isn"t difficult and it has a most distinctive and delicious flavor. |
| 2 | (a charlotte mold is round a 3-?-4 inches high, but a 2 quart souffle dish will do as well). |
| 3 | peel and core apples and cut them into thin slices. |
| 4 | Melt the sugar and 5 tbsp of the butter in a large frying pan. |
| 5 | Add apples, stir until coated with butter, cover and cook over low heat until tender. |
| 6 | Uncover and continue to simmer until water formed is evaporated. |
| 7 | You should now have a thick apple puree. |
| 8 | Cut bread into pieces and completely cover the bottom and sides of the mold. |
| 9 | (easy when bread is cut into 1 inch strips for sides, and triangles for the bottom). |
| 10 | Then brown the triangle pieces in some of the butter and place in bottom of mold. |
| 11 | Dip strips of bread in melted butter and line sides. |
| 12 | Pour hot puree into mold and cover with more trips of bread dipped in melted butter. |
| 13 | Set the mold on a baking sheet and place in a 400°F oven. |
| 14 | Bake 40-50 minutes, or until bread on top is a deep golden brown. |
| 15 | Remove from oven and let stand 20 minutes. |
| 16 | Slip a knife between mold and bread and turn on to a platter. |
| 17 | Serve hot with cream or apricot rum sauce. |
| 18 | (?cup apricot jam warmed up with ?cup rum). |
| 19 | Serves 8. |
