Wash, pare, core and quarter apples. Combine with half the butter, all of the sugar, nutmeg and cloves in saucepan. Cook gently until the apples are soft a and thick. Add the lemon juice. While the apples are cooking, prepare charlotte mold or use 1 1/2 quart casserole. Cut the bread into thin slices. remove crust, then cut in strips about 1 1/2 inches wide and as long as the mold is deep. Cut additional pieces of bread into triangles to cover bottom of mold. Grease inside of mold with 1 tablespoon of butter. Melt the remaining 3 tablespoons of butter. Dip strips and triangles of bread in butter, then line mold with strips, overlapping pieces of bread to make lining complete. Set oven temperature to 425ºF. Fill center of mold with thick, cooked apple mixture. Set on baking sheet. Bake for 40 - 45 minutes or until the bread is golden brown. Serve in casserole with or without cream or with a sauce, such as apricot sauce. Makes 6 servings