White bread charlotte with apricots

1 serving


Cut apricots in half in length, remove the bones. Remove thick crusts from a loaf of white bread, cut it with slices, put on a sheet greased with oil, sprinkle with sugar, drizzle with oil. Let gradually brown in the oven. Grease the bottom and walls of the charlotte bowl with oil, sprinkle with crumbs, cover with croutons. Fill with apricots, sprinkling with sugar (200 g), cover with croutons, lubricate with egg, sprinkle with sugar, drizzle with oil. Let gradually brown in the oven. Serve cream (or milk).