-
1
Heat oven to 375 degrees F.
-
2
You will need a jumbo muffin tin or six 10-oz ramekins.
-
3
Toss cranberries and 2 Tbsp rum in small bowl; set aside.
-
4
Heat 1 Tbsp butter in a deep 12-in.
-
5
skillet over medium-high heat.
-
6
Add apples, sugar and orange juice; cook, stirring frequently, 10 minutes or until apples are tender but still maintain their shape.
-
7
Remove from heat.
-
8
Stir in 1/3 cup of the soaked cranberries, the vanilla and zest.
-
9
Melt remaining butter in bowl.
-
10
Using a 3-in.
-
11
biscuit or cookie cutter, cut a circle from 6 bread slices.
-
12
Brush butter onto one side of each circle and place buttered-side down into each cup or ramekin.
-
13
Cut remaining bread slices crosswise into thirds; brush with butter.
-
14
Line each cup with 9 bread rectangles placed vertically, buttered side against cup (bread will extend over top).
-
15
(For a how-to, see womansday.com/charlottes).
-
16
Divide apple mixture among cups.
-
17
Fold bread over filling, gently pressing.
-
18
Bake 20 minutes or until golden.
-
19
Cool in pan on wire rack 20 minutes.
-
20
Using an offset spatula, lift charlottes from cups.
-
21
Sprinkle with the remaining soaked cranberries.
-
22
If using, stir melted ice cream and remaining Tbsp rum, and serve on side.
