Best Danish Applesauce Breadcrumb Pudding Recipes

DANISH APPLESAUCE BREADCRUMB PUDDING

Steps:

• 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.

DANISH APPLESAUCE BREAD CRUMB PUDDING

Steps:

• 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.

DANISH APPLE PUDDING

Steps:

• Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
• Place butter in a skillet and melt over medium heat. Add brown sugar, bread crumbs, and cinnamon. Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes. Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor). Set aside 1 tbsp of crumb mixture.
• Spread 1 cup of crumbs in a large bowl. Mix the lemon juice into the applesauce. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Sprinkle with the toasted almonds and reserved bread crumbs. Chill for at least 3 hours.
• Serve spooned into sherbet glasses or sauce dishes.

DANISH APPLE PUDDING

Steps:

• Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
• Peel, core and slice the apples, grate the lemon rind and juice the lemon.
• Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
• Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
• Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
• Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
• Serve chilled.
• For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.