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

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

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 souffl� 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.

AUTHOR: Chyrel