Danish Applesauce Bread Crumb Pudding

Gourmet

The lingonberry, a relative of the cranberry, grows wild in the
Scandinavian mountains. It adds tartness to the following traditional
Danish sweet.

3/4 stick (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 (recipe follows) or bottled chunky
applesauce

For applesauce:
3 pounds McIntosh apples (about 8 large)
2/3 cup water
1/2 cup sugar

1 cup lingonberry preserves* or raspberry preserves plus additional for
garnish
lightly sweetened whipped cream for garnish and as an accompaniment


*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.

Serves 6.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/