Ingredients :

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3/4 stk unsalted butter, (6 tablespoons)
12 slc 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

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Method :

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* Available at specialty foods shops, and some supermarkets
* Preheat oven to 325F.
*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 souffle 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 325F. 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.