3/4 Stick unsalted butter; (6
-tablespoons)
12 sl Homemade-type white bread;
-ground fine in a
; food processor
; (about 2 1/2 cups)
4 c Homemade chunky applesauce;
-(recipe follows) or
; bottled chunky
; applesauce
FOR APPLESAUCE
3 lb McIntosh apples; (about 8
-large)
2/3 c Water
1/2 c Sugar
1 c 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 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 1 1/2-quart souffle 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 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 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.
Yields
1 servings