Ingredients
- 2 ½ pounds (about 6 medium) Granny Smith apples
- ⅔ cup freshly squeezed orange juice
- Finely grated zest of 1 orange
- 1 tablespoon sugar
- ⅓ cup plus 3 tablespoons apricot jam
- 8 tablespoons butter (more as needed), melted
- 1 loaf thin-cut whole wheat bread, slightly stale, crusts removed
- 1 large egg white
- 3 large egg yolks, beaten
- Nutritional Information
Nutritional analysis per serving (6 servings)
476 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 39 grams sugars; 7 grams protein; 132 milligrams cholesterol; 218 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to boil. Reduce heat to medium-low, and cook at a lively simmer until apples are soft but still keep their shape, about 8 minutes. Remove from heat and let cool.
- Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.
- Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tablespoons jam over top. (Jam may be heated, if desired, for ease in spreading.)
- Place pan on a baking sheet. Bake until browned on edges and top, about 45 minutes. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.
1 hour 20 minutes
Dining and Cooking