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1
Melt 1 stick of the butter in a large casserole.
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2
Add the sugar and cook over moderately high heat, stirring until pale gold but grainy, about 5 minutes.
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3
Add the apples and stir until bubbling.
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4
Add the cinnamon and cook over moderately low heat, stirring occasionally, until the apples are broken down, about 40 minutes.
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5
Begin gently stirring from the bottom of the casserole and cook until the mixture is lightly caramelized, about 10 minutes longer.
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6
Transfer to a platter to cool.
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7
Preheat the oven to 350.
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8
Melt the remaining 3 sticks of butter in a medium saucepan; skim off the foam.
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9
Pour the melted butter into a small bowl, leaving any milk solids behind.
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10
Brush ten 4-inch ramekins with the melted butter.
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11
Using a 4-inch round biscuit cutter, stamp out 10 disks from 10 of the bread slices; discard the trimmings.
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12
Brush the disks on both sides with melted butter and set them in the ramekins.
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13
Remove the crusts from the remaining slices of bread.
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14
Brush the slices on both sides with the melted butter and cut each slice into 3 equal rectangles.
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15
Stand 10 of the bread rectangles inside the rim of each ramekin, overlapping them slightly.
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16
Spoon 2/3 cup of the apple mixture into each ramekin and smooth the surface.
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17
Carefully fold the bread over the filling, pressing lightly to enclose the filling.
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18
Cover the ramekins with foil and bake for 1 hour, or until the bread is slightly browned and the filling is bubbling.
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19
Remove the foil and bake for 10 minutes longer, or until the bread is browned and crisp.
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20
Slip on an oven mitt and unmold the charlottes 1 at a time by turning them onto the mitt and then setting them right side up on dessert plates.
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21
Let cool for 15 minutes.
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22
Set a scoop of ice cream on top and serve right away.
