Hi Norma,
Below is the recipe we made last semester in culinary school. It might seem a little time consuming but it is worth it!!! It is very good and the taste of the butter in the bread....YUM!! We made several different treats that day but everyone agreed this was their favorite. We also made our own vanilla bean ice cream and put some on top
Enjoy,
Tami
Apple Charlotte
Yields: two, 7 inch diameter (at the bottom) brioche pans.
Note: more commonly, apple charlottes are constructed in a pail shaped charlotte mold.
Ingredients
Sliced white bread to fill charlotte mold
2 pounds clarified butter
3 pounds Granny Smith apples
9 ounces frozen cranberries
4.5 ounces sugar
½ ounce cornstarch
¼ tsp. salt
1 tsp. cinnamon
1 tsp. cardamom
2 ounces Apple Jack or Apple Barrel Schnapps
Assembly
Cut the crusts from the bread, and cut the bread into the various pieces required. For each mold the following will be required:
One, 2 ½ circular bottom piece (use a biscuit cutter).
One, 6 diameter top piece (use a biscuit cutter, may need to be pieced together).
Fourteen, 1 ½ wide x 3 ½ tall strips to line each of the fluted sections of the pan.
Clarify 1 pound of butter per charlotte, and dip each piece of bread into the clarified butter on both sides. Line the charlotte mold, first layering the fluted sides, and then adding the bottom piece. Save the top piece to fit later after the filling is added.
Peel, core and wedge the apples, placing them in acid-wash (lemon water) while working. Slice the apples fairly thin (1/16th wedge sized). Mix the sugar, cornstarch, salt and spices. Remove the apple slices from acid-wash and toss in the cornstarch mixture. Place in a large sauté pan with the cranberries until the cornstarch mixture is thickened but the apples are still firm. Deglaze pan with the apple jack.
Fill the two charlottes and top with the top piece of bread. Cover the top of the pan with foil, and bake at 345 degrees until the bread is golden brown. Remove the pan and allow to cool for five minutes to set. Depan the charlotte by flipping it onto a foil-lined sheet pan. Serve with ice cream.
Thanks I going to try it , thanks for take time to answer my question 
