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Russian Apple Charlotte


3    cups (750 mL) thin apple slices
8    cups (2 L) cubed stale bread (crusts removed, "if you want to make it fancy")
1    cup (250 mL) raisins or dried cranberries
2    eggs
2    egg yolks
3/4     cup (175 mL) granulated sugar
2     cups (500 mL) cream or milk
3    teaspoons (15 mL) ground cinnamon
1    cup (250 mL) apricot jam "or your favourite jam"
4    tablespoons (60 mL) chopped walnuts
Whipped cream (optional)


In a large bowl, combine apple slices, bread cubes and raisins or cranberries. In another, beat eggs, egg yolks and sugar. Add cream and continue to beat until well blended.

Pour egg mixture over bread mixture, stir and let stand for at least 10 minutes, until liquid has been absorbed and raisins are plump. Spoon 1/3 of mixture into a well-greased 9x9-inch (23x23 cm) pan or mould. Press down to fill any spaces.

Sprinkle 1 teaspoon (5 mL) cinnamon evenly over top. Add half of the remaining bread mixture. Sprinkle with another teaspoon (5 mL) of cinnamon. Add remaining bread mixture and cinnamon, and press down firmly so everything fits tightly.

Bake in a 350°F (180°C) oven for 1 hour. Remove from oven and let stand for 20 minutes before serving.

Cut into 3-inch (8 cm) squares and serve, topped with a spoonful or two of melted jam. Sprinkle with walnuts. Whipped cream is optional. Makes 9 servings.

Russian Apple Charlotte

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