This one is a bit different -
Danish Applesauce Bread Crumb Pudding
3/4 stick (6 tablespoons) unsalted butter
12 slice homemade-type white bread, ground fine in a food processor about 2 1/2 cups)
4 cup homemade chunky applesauce (recipe follows) or bottled chunky applesauce
for applesauce:
3 lb. 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
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.