Peel and core the apples. Cut into quarters and cook over medium heat
in butter, sugar, and cream until soft. Drain. Add the vanilla, lemon
zest (grated or finely chopped), and the apricot jam. Set aside.
Line a large mold or individual molds--clear ramekins--with the
slices of bread dipped in butter and sugar (rounds on the bottom,
rectangles overlapping on the side.) One side only--buttered side
next to glass.
Fill with the apple mixture and cover with a greased round piece of
parchment paper.
Bake at 400 F for 15 minutes or until the bread begins to caramelize
on the outside.
Notes:
You will never believe it's not cake. And it can be made totally the
day before serving. Unmold immediately or they will stick.
