
Apple Pan Charlotte
cook time100 Minutes


Ingredients
- 12 slices (1 pound) of stale California Goldminer Sourdough Sourdough Square, halved
- 4 pounds (about 8) apples, such as Granny Smith or Golden Delicious, peeled, cored, quartered, and roughly chopped
- 2 lemons, zest and juice
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- 12 tablespoons unsalted butter
- 1¼ cups sugar
- 2 egg whites
- Whipped cream (optional)
Directions
- Preheat oven to 375° F.
- Place the apples, lemon zest, lemon juice, vanilla, and cinnamon in a large bowl, stirring to coat.
- In a large skillet, place mixture over medium heat and cook, stirring occasionally for 15 to 20 minutes until the apples break down.
- Stir in 4 tablespoons of the butter and 3/4 cup of the sugar and continue cooking until the mixture has thickened, stirring occasionally, about 30 minutes.
- After melting the remaining butter, brush each slice of sourdough generously on both sides with the butter before press a third of the bread into an 11-by-7-inch baking dish.
- Sprinkle pressed bread with a heaping tablespoon of sugar and top with half the apple mixture. Repeat this process with remaining bread, mixture and sugar pressing to compress, until ending with a top layer of buttered bread.
- Whisk together the egg whites and the remaining sugar and pour our over the top of the dish and bake about 25 minutes until golden and bubbling.
- Serve warm and top with whipped cream if desired.
Serving: 6