Savory Apple Charlotte

Page 261

Cuisine: North American | Course Type: Desserts

(2 reviews)

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Recipe Reviews

Hubby and I loved this one but he thought it needed a bit more sugar in the applesauce. I used the roasted applesauce from page 260. Instead of butter I used butter flavored spray to coat the bread pieces. It turned out with a nicely browned and a bit crunchy crust which went really well with the moist applesauce inside. I'll be making these again.

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This recipe took a lot of time to put together, and the result was very dry. This recipe requires having peasant-type bread, day old, that you butter, line a custard dish, fill with roasted applesauce, and bake. I think its more appropriate to a restaurant, where day old bread might be a common thing.

Between the old dry bread, baked, and the dry applesauce, this desert really needed something wet on it - like a scoop of ice cream. If your roasted applesauce is wetter - maybe because you've used a moister apple, or live somewhere with a less dry climate, yours might turn out better.

The write up says that you should have caramelized spots, where the applesauce bled through the bread. Unfortunately, this applesauce wasn't going anywhere! I won't bother with this recipe again.

(edited 13th December 2010) (0) comment (1) useful  

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