Friday, February 06, 2009
Apple charlottes are essentially apple pies, but baked in different containers, using bread instead of pie dough. The original recipe called for day-old brioche, but I used some homemade challah that hadn't disappeared before the sun went down. I used Goldrush apples, but Granny Smiths would work too--you want something that doesn't completely turn to mush when baked. The apples are chopped up and then caramelized in a saute pan with brown sugar and cinnamon, and then they're divided among four ramekins that are lined with bread dipped into a French toast-like mixture of eggs, milk, sugar, cinnamon, and vanilla. I added fresh ginger to both the apples and milk mixture. I topped these with a creamy vanilla zabiglione.