Apple Charlottes


by: Jersey Cook

These old-fashioned desserts, which combine the flavors of apples, butten and vanilla, provide a warming contrast when served with whipped cream or vanilla ice cream. You can make 12-ounce charlottes in the traditional molds with heart-shaped handles-each charlotte serves 2 or more - but you can also make smaller versions in ramekins. If you're using ramekins, the overlapping of vertical bread strips may be too minute and tedious; instead, wrap a strip or two of bread, on its side, to line the sides. Cram in as long a strip or two as you can - the bread shrinks in the oven. Makes four 12-ounce charlottes.


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serves: 4

8 large sweet apples (such as Golden Delicious, peeled, halved, and cored)

1 cup butter

1 vanilla bean (split in half lengthwise) (optional)

3/4 cup sugar

1 loaf tight-crumbed sliced white bread (such as Pepperidge Farm) (at least 20 slices)

Sweetened whipped cream (or vanilla ice cream for serving) (optional)

Nutrition Facts
Apple Charlottes

Servings Per Recipe: 4

Amount per Serving

Calories: 553

  • Total Fat: 46 g
  •     Saturated Fat: 29.2 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 122 mg
  • Sodium: 405.6 mg
  • Total Carbs: 37.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 37.8 g
  • Protein: 0.5 g

how is this calculated?

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1.  Cut each apple halt crosswise in thirds and then lengthwise in thirds to make 9 pieces.

2.  Gently sauté the apples in butter, with sugar and the optional vanilla bean. Cook until the apples are soft and deep brown.

3.  Cut the crusts off 16 white bread slices. Cut each slice into 3 strins.

4.  Cut rounds as large as possible out of 4 slices.

5.  Brush the bread strips on both sides with melted butter.

6.  Press the strips against the sides of the molds, overlapping just slightly. Brush the bread rounds on both sides with butter.

7.  Press the bread rounds into the molds against the strips.

8.  Spoon the cooked apples into the molds-press on them firmly - until they come at least 1/2 inch above the rim of the mold.

9.  Bake until the bread is golden brown on the sides. Trim off the ends of the bread with a serrated knife.

10.  Allow to cool for 1 hour and refrigerate for at least 2 hours. Dip the charlottes in hot water briefly. Tum a charlotte over a plate and lift off the mold. Serve warm or at room temperature with whipped cream or ice cream.

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