All Recipes

Cinnamon Apple Charlotte

1 Hr
Potato Bread
Made With
Potato Bread


5 Cups Tart Apples; peeled, cored, and chopped

1/2 Cup Sugar, plus 2 Tablespoons

1/4 Cup Brown Sugar

4 Teaspoons Cinnamon, divided

1 Teaspoon Nutmeg

2 Tablespoon Lemon Juice

2 Tablespoons Flour

1 Loaf (18 Ounces) Martin’s Potato Bread

1/2 Cup Butter, room temperature

For Brandy Custard:

3 Egg Yolks

1/4 Cup Brown Sugar

1 Teaspoon Cinnamon

2 Tablespoons Brandy

Servings: 6


Step 1

Combine apples, ½ cup sugar, ¼ cup brown sugar, 2 teaspoons cinnamon, nutmeg and lemon juice. Cook over medium heat until apples are starting to become tender but are still firm. Add flour and cook a minute longer or until sauce becomes thick. Remove from heat.

Step 2

You will need 6 4-inch crocks or 4 5-inch springform pans. Cut circles out of bread to fit bottom of crocks. Cut a circle of additional bread to place on top. Remove crust from remaining slices of bread and cut bread in half. You will have 2-inch by 4-inch pieces.

Step 3

Combine 2 teaspoons cinnamon and 2 tablespoons sugar. Lightly butter bread on one side and sprinkle with cinnamon sugar. Place circle of buttered bread in bottom of crocks, buttered side down. Place pieces of buttered bread around inside of crocks, buttered side toward the outside edge of the crock. Fill crocks with apples and place final bread circle on top, buttered side up.

Step 4

Bake at 350 degrees for 25-30 minutes. Cover top of bread with foil if it gets too browned. Cool for 5 minutes and then invert onto serving plates.

Step 5

Make Brandy Custard: Combine egg yolks, brown sugar, cinnamon and brandy. Heat over a double boiler until sauce starts to thicken. Cool slightly and serve with hot Cinnamon Apple Charlottes.