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Preheat oven to 375 F - (185 C)
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Begin by brushing springform pan with softened butter.
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Slice six slices of bread in half to create rectangles.
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Then cut five slices in half at a diagonal to create triangles.
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Set aside remaining three slices.
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Flip the mold upside down with the opening face down.
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The goal is to cover the entire mold in the bread slices using the upside down mold as a guide to sizing the bread.
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Place the triangle slices on top of the mold, so which they are sitting on the small end of the tin.
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Make sure the edges on the slices overlap.
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Hold down bread and with a scissor cut around and trim edges with scissors.
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Now these triangles should fit the base of the mold precisely.
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Proceed to heat 2/3 c. of the butter, and then dip the trimmed triangles in the butter and position in the bottom of molds.
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Dip the rectangles in butter as well and position around the sides of the mold.
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Make sure which rectangles are completely overlapping the edges, making the mold now completely covered in bread.
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If openings are visible, pack with the bread trimmings.
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Go back to the reserved slices of bread and dip them in the butter and set aside for use later.
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Heat 1/4 c. of butter in a large saucepan.
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Add in the minced apples.
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Place some parchment paper over a saucepan and then cover with the lid.
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For 15 to 20 min, let apples cook till they become very soft and acquire the texture of apple sauce.
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Add in the brown sugar and continue to cook on high heat stirring for 5 min.
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It should fall from a spoon in thick rich globule.
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Add in nutmeg, cinnamon, walnuts, and raisins and take the saucepan off heat.
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Add the marmalade and a little of lemon zest and set aside to cold.
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Scoop the filling into the bread-coated charlotte till half full.
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Cover with half of the reserved butter dipped bread slices and push down firmly.
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Cover with the remainder of the filling.
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The filling should reach the edge of the charlotte.
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If it not level, trim the bread with the tip of a small knife or possibly scissors so which it is even.
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Use the remaining reserved bread to create the final layer (base) and fill in any cracks.
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Press down gently and cover up with foil.
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Place the Charlotte on a baking sheet and cook in the oven for 45 min to 1 hour.
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It should be golden brown and hard when done.
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Rest on a baking rack and cold for an hour till room temperature.
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In a small skillet, add in 2 Tbsp.
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of water and the apricot jelly and cook till liquid.
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Brush a glaze of the apricot mix onto the surface of the cooled down charlotte.
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Slice and serve.
