Danish Applesauce Bread Crumb Pudding

• 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
• *available at specialty foods shops, and some supermarkets

1. Preheat oven to 325F.
2. In a large heavy skillet melt butter over moderate heat and stir in bread crumbs.
3. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.
4. In a 1 1/2-quart souffle dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat.
5. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown.
6. Pudding may be made 1 day in advance and kept covered and chilled.
7. Reheat pudding in a 325F.
8. oven before serving.
9. Garnish pudding with whipped cream and additional preserves.
10. Serve pudding warm with whipped cream.
11. Peel and core apples and cut into 3/4-inch pieces.
12. 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.
13. Applesauce may be made 3 days in advance and kept covered and chilled.
14. Makes about 5 cups.

butter, bread, chunky applesauce, apples, water, sugar, lingonberry preserves, whipped cream, foods shops

Taken from www.epicurious.com/recipes/food/views/danish-applesauce-bread-crumb-pudding-11667 (may not work)