Start by preparing a thick apple compote. Peel the apples, core them, cut into quarters, and slice into thick pieces. Place in a large saucepan with 1/4 glass of water at the bottom. Cover and bring to a boil, then simmer over medium heat without lifting the lid for about 10 minutes until soft. Remove from heat, mash with a wooden spoon, and stir in the sugar.
Generously butter a charlotte mold. Trim the crusts from the bread slices, then butter both sides. Cut about 1/3 of the slices into triangles and the remaining 2/3 into rectangles.
Line the bottom of the mold with triangles, buttered side facing in, slightly overlapping. Arrange rectangles around the sides, also overlapping with buttered side in.
Fill the center with the apple compote. Top with remaining bread triangles, buttered side down.
Bake on the 5th or 6th shelf in a medium oven at 210°C for 30-40 minutes until golden.
Remove from the oven and unmold just before serving. Enjoy hot, warm, or cold, plain or with crème anglaise.
Source: Top 100 Desserts, Larousse – a trusted classic in French patisserie.
