Prep 10 mins
Cook 45 mins
This heirloom recipe would be just lovely served with lightly sweetened whipped cream or vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 quart applesauce
- 2 cups breadcrumbs
- 4 egg yolks, beaten
- 2⁄3 cup butter, melted (no substitutions)
- cinnamon-sugar mixture, to taste
- Preheat oven to 325F and lightly grease a casserole dish.
- Mix all ingredients together thoroughly and pour into prepared baking dish.
- Bake 45 minutes.