10 slices White Bread
Non-Stick Cooking Spray
1 Tbs. Granulated Sugar
1/2 cup Honey
1 cup Brown Sugar
About 12 medium Apples, peeled and quartered
2 Tbs. Raisins
1 oz. Cognac or Brandy (optional)
Instructions:
Pre-heat oven to 400-F degrees.
Remove the crusts from the bread and cut the slices into rectangular
shapes.
Spray the bottom and sides of the charlotte mold with non-stick cooking
spray and
sprinkle with granulated sugar. Set aside for use, later.
In a sauté pan over medium heat, warm the honey and stir in the brown
sugar.
When the honey and brown sugar are thoroughly blended, add the apple
pieces and
cook for about 10 minutes, making sure to stir frequently.
About halfway through sautéing the apples, add the raisins and continue
to stir.
If desired, remove the sautéed fruit from the heat and add Cognac or
brandy and flame.
When the alcohol has burned off, stir the mixture again to distribute
the flamed liqueur
essence.
Pour the warm apple mixture into the bread-lined charlotte mold and
bake for about
30 minutes. Cool, then turn out of the mold, slice, and serve.
