Categories: pudding- custard- mousse- flan
Ingredients
- 8 cups soft dark rye or pumpernickel bread
- crumbs (about 12 slices)
- 1 cup butter
- 1/3 cup sugar
- 3 jars (15 oz. each) applesauce
- 1/2 cup raspberry preserves
- 1/2 cup current jelly
- 1 cup heavy cream
- 2 tsp. sugar
- 1 tsp. vanilla
Directions
- Prepare bread crumbs by removing crust and tearing bread with fingers into small crumbs. Melt butter in a large heavy skillet; add crumbs and the 1/3 cup sugar. Place over medium heat and sauté, stirring until crumbs are crisp and brown.
- Place about 1/4 the crumbs mixture in the bottom of an 8-inch spring form pan. Spread 1 jar of the applesauce over the crumbs.
- Repeat layers, ending with crumbs mixture. Press top firmly with back of spoon. Cover and chill overnight.
- About 1 hour before serving, melt preserves and jelly in a small saucepan over low heat, stirring constantly. Cool.
- Loosen edge of pudding rom pan with a sharp knife, then remove side of pan. Transfer pudding to a serving plate.
- Spread cooled preserves mixture over top of pudding. Beat cream with sugar and vanilla
-
until stiff. With a pastry bag fitted with star tip, pipe rosettes of whipped cream around the top edge and bottom of pudding. Spoon remaining cream into a small serving bowl. Chill pudding cream until ready to serve.