- Preheat the oven (mark 7 - 210°C).
- Peel the apples, cut them into quarters, removing the hard core and seeds, then cut each quarter into four thin slices.
- Leave half of the butter to melt in a pan and fry the apples on each side. As soon as they start to brown, sprinkled them with 100 g of caster sugar and lightly caramelize them until golden (around 10 minutes).
- Butter a 28 cm oven dish with 20 g of butter and lay out the browned apples in regular layers in a circle.
- Pour the apple juice in a deep dish and dip the bread until soaked.
- Place side by side over the apples, making sure they are tight against each other.
- If there is any juice left, pour it over the bread.
- Sprinkle over with the rest of the caster sugar and add small knobs of butter.
- Place in the middle of the oven and brown for 20 to 25 minutes, until the bread is a beautiful golden colour.
- Remove from the oven and turn upside down on a serving dish and immediately separate the bread with a tart cutter or knife. Leave to cool.
- Decorate each slice with a few mint leaves.
- Serve warm or cold.
Note: delicious served with single cream or vanilla ice-cream. You can also add a dash of calvados to the apple juice.