Danish applesauce bread crumb pudding

1 servings

Ingredients

Quantity Ingredient
¾ Stick unsalted butter; (6 tablespoons)
12 slices Homemade-type white bread; ground fine in a
; food processor
; (about 2 1/2 cups)
4 cups Homemade chunky applesauce; (recipe follows) or
; bottled chunky
; applesauce
3 pounds McIntosh apples; (about 8 large)
⅔ cup Water
½ cup Sugar
1 cup Lingonberry preserves* or raspberry
; preserves plus additional for garnish
Lightly sweetened whipped cream for
; garnish and as an accompaniment

Directions

FOR APPLESAUCE

*available at specialty foods shops, and some supermarkets Preheat oven to 325F.

In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.

In a 1½-quart souffle dish layer 1 cup crumbs, 2 cups applesauce, and ½ cup preserves and repeat. Sprinkle remaining ½ cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown.

Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325F. oven before serving. Garnish pudding with whipped cream and additional preserves.

Serve pudding warm with whipped cream.

To make chunky applesauce:

Peel and core apples and cut into ¾-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.

Serves 6.

Gourmet February 1994

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