Bread charlotte with apples: recipe

Peel the apples and cut into small cubes. Using a fine grater, remove ½ teaspoon of zest from the lemon and squeeze out 2 tablespoons of juice.

Melt 4 tablespoons butter in a saucepan. Add apples, zest, sugar, cinnamon and nutmeg, lemon juice and vanilla extract.

Preheat oven to 200°C. Place 4-6 slices of bread on the counter and trim them to make a circle that fits the bottom of the round baking dish.

Charlotte can be prepared in one large form or in several small ones.

Grease the bread on both sides with soft butter and place on the bottom of the pan. Cut 10-11 slices of bread in half to create long rectangles. Remove crusts if desired.

If you want a moister charlotte, soak the bread in a mixture of milk and egg.

Brush the pieces of bread with butter and place them vertically, overlapping them, in the pan to form sides.

Fill the pan with apple filling. Cut the remaining bread into triangles and cover the top of the charlotte with them, brush with butter. Bake in preheated oven for 30-35 minutes until golden brown.