Apple charlotte
12 servings
30 minutes
Apple charlotte is a cozy and delicate dessert with deep roots in Polish cuisine. This recipe combines the simplicity of ingredients with rich flavors: caramelized apples, toasted bread, and a gentle vanilla-cinnamon custard. The dish's history dates back to times when housewives sought ways to use stale bread, transforming it into an exquisite dessert. Baked in the oven, the charlotte acquires a warm, spicy aroma while its texture is airy yet rich. It is served warm, often with a light sugar-cinnamon sprinkle that adds extra depth of flavor. This is the perfect dessert for cozy family evenings or friendly gatherings. Simple to make yet rich in sensations, apple charlotte remains an enduring favorite that conveys the warmth and traditions of Polish cuisine.
1
In a preheated oven at 180 degrees, roast the bread cut into small cubes on a baking sheet for 20 minutes.
- White bread: 225 g
2
In melted butter in a pan, add thinly sliced 'Golden' apples and cinnamon, cover, and simmer for 10 minutes. Then add 100 g of sugar and continue to simmer, stirring, until the apples resemble candied fruit. Add 125 ml of milk mixed with flour and simmer, stirring, on a lower heat for another minute.
- Butter: 45 g
- Apple: 1.3 kg
- Cinnamon: 1 teaspoon
- Sugar: 270 g
- Milk: 1.2 l
- Corn flour: 2 teaspoons
3
Place half of the toasted bread in the dish, spread the apple mixture on top, and cover with the remaining bread.
- White bread: 225 g
- Apple: 1.3 kg
4
Pour the mixture of eggs beaten with vanilla essence, 140 g of sugar, and the remaining milk on top. After 10 minutes, sprinkle with a mixture of 1 tablespoon of sugar and cinnamon.
- Chicken egg: 5 piece
- Vanilla essence: 1.5 teaspoon
- Sugar: 270 g
- Milk: 1.2 l
- Sugar: 270 g
- Cinnamon: 1 teaspoon
5
Bake for one and a half hours in a preheated oven, placing the mold on a baking sheet filled with hot water up to the middle of the mold. Serve warm.
- Milk: 1.2 l