Charlotte a L'Alsacienne
Submitted by carmmm
Classic Alsatian apple charlotte with milk-soaked bread, cinnamon-spiced apples, chopped almonds, and a splash of kirsch. Baked in a bundt pan until golden, this rustic French dessert is pure comfort.
YIELD
4 servingsPREP
25 minCOOK
1 hrsREADY
1 hrsStraight from the Alsace region of France, this charlotte is a rustic bread pudding that turns humble ingredients into something genuinely elegant.
Slices of challah soaked in hot milk become the custard-like base. Fold in diced apples tossed with cinnamon and sugar, chopped almonds for texture, a generous pour of kirsch for that unmistakable cherry warmth, and egg whites beaten stiff to keep everything light.
Baked in a bundt pan until the outside turns golden and the inside stays soft and custardy, it’s the kind of dessert that fills the kitchen with the smell of a French boulangerie.
Serve it warm with vanilla ice cream or a pool of crème anglaise and an extra drizzle of kirsch for good measure.
Chef Tips
- Choose firm cooking apples like Granny Smith or Cortland. They hold their shape and won’t turn to mush during the long bake.
- Don’t skip separating the eggs. Folding in stiff egg whites is what gives this charlotte its airy, soufflé-like lift.
- Grease the bundt pan generously and coat with fine breadcrumbs so the charlotte releases cleanly. This step is non-negotiable.
- If you can’t find kirsch, a good brandy or Calvados (apple brandy) makes a fitting Alsatian substitute.
Ingredients
Directions
Peel and core the apples, dice them and sprinkle ¼ cup sugar and the cinnamon over.
Pour boiling milk over the white bread, cover, and let soak for a few minutes. Drain off the milk and add the butter, remaining sugar, kirsch, yolks of eggs, chopped almonds and the apples.
Beat the egg whites until stiff and fold in.
Grease a 9 inch bundt pan and sprinkle with fine bread cumbs. Pour the mixture into it and bake in a 375 oven for 1 hour or until done. Serve immediately or if youlet cool, reheat just before serving. Serve as is or with ice cream or vanilla sauce. Add a little dash of kirsch to each serving.
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