Brioche Apple Charlotte With Raspberry Sauce

Ingredients

• 2 pounds apples
• 6 tablespoons unsalted butter
• Juice 1/2 lemon
• 1 teaspoon diced lemon peel
• 2 to 3 tablespoons sugar
• 8 to 9 slices brioche bread (white bread may also be used)

For raspberry sauce:

• 1 pint raspberries (frozen can be used)
• ¼ cup sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    474 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 81 grams carbohydrates; 7 grams dietary fiber; 47 grams sugars; 6 grams protein; 59 milligrams cholesterol; 221 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 375 degrees.
2. Peel and core apples and cut into one-quarter-inch slices. Melt two tablespoons butter in saucepan and add apples with lemon juice and lemon peel. Add two to three tablespoons sugar (the amount depends upon the sweetness of the apples) and cook the apples over gentle heat. They will get soft. Cook until puree is stiff enough to hold its shape.
3. Meanwhile, melt remaining butter in saucepan and skim off foam.
4. Remove crusts from bread, dip slices of bread into butter and with them line sides and bottom of an oven-proof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
5. Arrange apples in layers in dish (it can be prepared ahead to this point) and top with remaining bread. Bake uncovered for one hour.
6. Make sauce. Cook raspberries with the sugar for five to 10 minutes, or until soft, and strain through a sieve. Place in a small bowl.
7. Cool charlotte for about 10 minutes and serve with raspberry sauce. Heavy cream or creme fraiche is good passed around with this, too.