Danish Applesauce Bread Pudding
6 tablespoons unsalted butter
12 slices homemade-type white bread, ground fine in
a food processor (about 2 1/2 cups)
4 cups homemade chunky applesauce or bottled
3 pounds McIntosh apples
(about 8 large)
2/3 cup water
1/2 cup sugar
1 cup lingonberry preserves* or raspberry preserves
lightly sweetened whipped cream
*available at specialty foods shops, and some supermarkets
Preheat oven to 325°F. 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 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup
preserves and repeat. Sprinkle remaining 1/2 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 325°F. 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 3/4-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.