Try this Individual Apricot Charlottes recipe, or contribute your own.
Suggest a better descriptionTo line the molds (8, 4 to 6-ounce ramekins): Slice the bread very thinly. With a cutter, cut out 8 rounds of bread, the size of the inside bottoms of the molds. Dip in butter and place in molds, buttered side down. Line sides of molds with 3 to 4 overlapping rectangles of bread, cut to fit, and dipping in butter before placing inside molds. Have ready 8 pieces of bread to cover the filling after it is added to the molds. Place the molds on a jelly roll pan. Preheat the oven to 375 degrees and set rack in middle level. For the filling, prepare apricots and set aside. Melt butter in a shallow saute pan and add apricots, cooking until they begin to sizzle. Add sugar and continue cooking another 5 minutes, until juices are thickened and syrupy. Add rum and allow to boil out. Add crumbs and stir in. Fill molds with apricot mixture, then cover with reserved bread, buttered side out. Bake for 30 minutes, until visible bread is very well toasted. Serve immediately with whipped cream or apricot sauce. Recipe by: Cooking Live Show #CL8922 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1349g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1793 | ||
Calories from Fat: 437 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.5g | 65 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 122mg | 38 % | |
Sodium 421.8mg | 15 % | |
Potassium 98.1mg | 3 % | |
Total Carbohydrate 335.5g | 99 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 333.6g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1793
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