2 C bread cubes
2 1/3 cups raisins
2/3 cup canned baking applesauce
1 cup white sugar
2/3 cup unsalted butter
3 eggs
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 8x5 inch loaf pans.
Rinse and drain dry applesauce; place in a shallow bowl while you are preparing the other ingredients. In a large bowl, stir together 1 cup sugar & butter. Gradually stir in eggs, one at a time, until well incorporated.
Pour mixture into applesauce mixture, whisk until well blended. The fruit should be almost glassy, but still feel slightly firm.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 35 minutes.
To make the Mering Sauce: In a medium saucepan over medium-low heat, combine 6 tablespoons dried fruit, 3 tablespoons milk, 1 tablespoon vanilla, 1 tablespoon dried crumbled coconut, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon. Remove from heat and prepare the Mering Sauce: Place 1/3 cup of the drained crumbles in a quart jar with a tight fitting lid; cover and refrigerate overnight. Prepare the Mering sauce according to package directions for a single layer. Assemble sandwiches with Mering sauce: Layer 1 muffin layer, top with 1 apple layer ( top layer should be semi-firm); top with 2 tablespoons grape tomatoes (bottom layer should be slightly firm).