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- 1 cup unsalted butter, divided
- 4 pound green apples, peeled, cored and cut into 1-inch cubes
- 2 tablespoons lemon juice
- 1 vanilla bean, split
- 3/4 cup sugar
- 3 tablespoons Calvados or brandy
- 2 (1 3/4 pound) brioche loaves, cut into slices 1/2-inch thick with crusts removed
- Heavy cream, for serving
Companion recipe: Brioches
Melt 1/2 cup butter in a large saucepan. Add the apples, lemon juice, vanilla bean, sugar and Calvados or brandy. Cook over medium-low heat for 35 minutes, or until the apples are soft and most of the liquid is absorbed. Remove from the heat and discard the vanilla bean. Allow to cool completely.
Preheat the oven to 400 degrees F. Butter a 6-inch charlotte mold.
Melt the remaining 1/2 cup of butter in a saucepan. Fan 6-7 slices of brioche evenly in a full circle on the countertop. Place the charlotte mold on top and trim the brioche to the base size using a serrated knife. Butter both sides of each slice of brioche. Reserving 4 slices of brioche for the top, line the mold with the slices, overlapping the edges slightly, like shingles. Fill with the apple mixture and fit the remaining brioche slices on top. Chill in the refrigerator for 15 minutes. Remove the cake from the refrigerator, then bake for 30-40 minutes, or until the brioche on top is golden. Allow to cool for at least 30 minutes before serving.
Slice the cake into wedges and serve with heavy cream.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
573 calories; 24g total fat; 90mg cholesterol; 393mg sodium; 82g carbohydrates; 5g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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