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“This is just a wonderfully tasty dessert, takes a little time to make, but worth all the effort I assure you!! So delicious!!”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Begin by brushing a 6-inch springform pan with softened butter. Slice 6 slices of bread in half to form rectangles; then cut 5 slices in half at a diagonal to make triangles. Set aside the remaining 3 slices.
  3. Flip the mold upside down with the opening face down. The goal is to cover the entire mold in bread slices using the upside down mold as a guide to sizing the bread. Place the triangle slices on top of the mold, so that they are sitting on the small end of the tin. Make sure the edges on the slices overlap. Hold down bread and with scissors, cut around and trim edges. Now these triangles should fit the base of the mold precisely.
  4. Proceed to melt 2/3 cup butter and dip the trimmed triangles in the butter and position in the bottom of the mold. Dip the rectangles in butter as well and position around the sides of the mold. Make sure the rectangles are completely overlapping the edges, making the mold now completely covered in bread. If openings are visible, pack with the bread trimmings. Go back to the reserved slices of bread, dip them in butter and set aside for later use.
  5. Melt 1/4 cup butter in a large saucepan. Add the chopped apples. Place parchment paper over the saucepan, then cover with the lid, 15-20 minutes. Let apples cook until they become very soft and acquire the texture of apple sauce. Add the brown sugar and continue to cook on high heat for 5 minutes. It should fall from a spoon in a thick rich globule. Add nutmeg, cinnamon, walnuts and raisins and take the saucepan off the heat. Add in the marmalade and lemon zest and set aside to cool.
  6. Scoop the filling into the bread coated charlotte when cool, until half full. Cover with half of the reserved butter-dipped bread slices and push down firmly. Cover with remainder of the filling. The filling should reach the edge of the charlotte. If it is not level, trim the bread with the tip of a small knife or scissors so that it is even. Use the remaining reserved breads to create the final layer (base), and fill in any cracks. Press down gently and cover up any cracks.
  7. Place the charlotte on a baking sheet and cook in the oven for 45 minutes to 1 hour. It should be golden and firm when done. Rest on a baking rack and cool for an hour to room temperature.
  8. SAUCE:
  9. In a small saucepan add water and apricot jelly and cook until liquid. Brush a glaze of the apricot mixture onto surface of the cooled down charlotte. Slice and serve.

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