Recipe by justcallmetoni
This is an interesting variation on bread pudding I found on the internet. You can used store bought chunky applesauce instead of making your own.
Top Review by tornadoes three
This is a fantastic summer dessert! I let my 10 year old help me with this recipe and she found the instructions to be very easy to follow. This is a definite keeper. Thanks Toni!
- 4 tablespoons unsalted butter
- 2 tablespoons apple juice
- 12 slices French bread (about 2 1/2 cups) or 12 slices Italian bread, ground fine in a food processor (about 2 1/2 cups)
- 1 cup lingonberry preserves or 1 cup raspberry preserves
- 1 cup whipped cream (optional)
- cooking spray
- 3 lbs mcintosh apples (about 8 large) or 3 lbs rome apples (about 8 large)
- 2⁄3 cup water
- 1⁄3 cup sugar
Directions See How It's Made
- Preheat oven to 325 degrees.
- To make applesauce: Peel and core apples and cut into 1 inch. In a large 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. Don't cook or mash the sauce until smooth. Applesauce may be made 3 days in advance and kept chilled until you are ready to make the pudding.
- In a large heavy skillet melt butter over moderate heat. Once melted, stir in apple juice and bread crumbs. Stir bread crumbs continuously until they are well toasted and golden in color, about 5 minutes.
- Lightly spritz a 1 1/2-quart casserole dish with cooking spray. Place 1 cup of bread crumbs in the bottom, top with 2 cups of applesauce, followed by 1/2 cup of preserves. Repeat layers, finishing with the remaining 1/2 cup of crumbs. Bake pudding 25 minutes, or until top is golden brown.
- Serve pudding warm with optional garnish of whipped cream and additional preserves.