Ingredients
12-oz. loaf French or Italian bread
4 oz. (1/2 cup) unsalted butter
3 lb. tart apples (about 8 medium), peeled, quartered, cored, and cut crosswise into 1/2-inch-thick slices
2 Tbs. lightly packed finely grated lemon zest, preferably grated on a rasp
3 Tbs. fresh lemon juice
3/4 cup granulated sugar
1-1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. table salt
1/3 cup Calvados or 2/3 cup apple cider
2 tsp. pure vanilla extract
Fine Cooking
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4 oz. (1/2 cup) unsalted butter
3 lb. tart apples (about 8 medium), peeled, quartered, cored, and cut crosswise into 1/2-inch-thick slices
2 Tbs. lightly packed finely grated lemon zest, preferably grated on a rasp
3 Tbs. fresh lemon juice
3/4 cup granulated sugar
1-1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. table salt
1/3 cup Calvados or 2/3 cup apple cider
2 tsp. pure vanilla extract
Description
This Dessert Is Best When Very Fresh, But It’s Also Quite Good Reheated The Next Day For Breakfast.
Fine Cooking
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