Danish Applesauce Bread Crumb Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The lingonberry, a relative of the cranberry, grows wild in the Scandinavian mountains. It adds tartness to the following traditional Danish sweet. Ingredients:
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 |
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 |
Directions:
1. Preheat oven to 325°F.
2. 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.
3. 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.
4. Serve pudding warm with whipped cream.
5. 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.
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