Post by braided-rug on Jun 17, 2006 18:56:39 GMT 10
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 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
From: bitsyskitchen.com/danish.html
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 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
From: bitsyskitchen.com/danish.html