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Special equipment: a Charlotte mold or flat-bottom 2-quart ovenproof casserole
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Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat.
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Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla.
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Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes.
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Remove from the heat and let cool while you put together the bread.
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Arrange 4 of the bread slices in a square shape on a flat surface.
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Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge.
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(Alternatively, use a 2-quart ovenproof casserole dish.)
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Cut the bread following the traced line and brush both sides with the softened butter.
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Fit the bread into the bottom of the mold.
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Cut 11 of the bread slices in half lengthwise.
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They should be about the same height as the mold.
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Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan.
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Fill the mold with the apple mixture.
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Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
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Bake until golden brown, about 30 minutes.
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Allow the pan to cool 15 minutes.
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Run a knife around the inside of the mold to loosen it before unmolding.
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Serve warm with whipped cream or ice cream.
