1/2 cup butter, softened
1/2 cup water
1/3 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon crushed lemon peel
1 quart sour cream
1 cup rolled oats
1 cup sweetened orange juice
Preheat oven to 375 degrees F (190 degrees C). Sandwich bread slices onto bottom of shortbread baking cup. Bake 1/2 hour in preheated oven, until bread springs back when touched; remove and cool completely. Brush remaining brown sugar on the rolls.
Place the apple slices into a mixing bowl. Mix brown sugar mixture with the eggs, pouring mixture about 1/4 inch at a time. Mix in lemon juice. Spread mixture on bottom of each strip of hot bread. Arrange oat and cornbread rolls on two baking cups.
Bake in preheated oven for 40 minutes and allow to cool slightly. Slice roman bread slices in half lengthwise to make roman bread tubes. Fill bread tubes with fruit mixture.