Apple & Rye Bread Pudding Recipe


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Apple & Rye Bread Pudding Recipe from the Recipes 4U Cookbook

 

Apple & Rye Bread Pudding Recipe

Recipe Ingredients


FORMATTED BY S.GRABOWSKI

5 1/2 cup cubed fresh or stale
1 sourdough, wheat, or rye
1 bread
1/2 cup raisins
1 tbsp caraway seeds ->or<-
1 anise seeds
5 cup diced apples
1/2 cup apple bitter
1 tbsp sunflower butter ->or<-
1 tahini
1 cup water
2 tbsp mellow or sweet miso
2 cup amazake beverage (original) >or<-
1 vanilla soy milk

Recipe Preparation

Cube bread and toss in a large bowl with raisins and caraway seeds.
Stale bread may be used instead of fresh. Toss apples in a bolw with
bread cubes.

Combine apple and sunflower butter (or tahini), 1 cup water, miso,
amazake or soy milk, then pour liquid mixture over apples and bread.
Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole
dish or two 9-inch pie plates or cake pans. Cover with lid
(oven-proof).

Allow mixture to sit for 2 to 4 hours before baking so bread will
soak up flavors. Bake covered at 350F for 1 hour or until slightly
firm and mixture pulls away from sides slightly. Then remove from
oven and spoon into individual dessert cups. An ice cream scooper
works well. Allow to cool slightly and then serve.

Total calories per serving: 242 Fat: 4 grams From the Vegetarian
Journal Nov/Dec 1992 page 15

 

 

Servings: 8

 

 

 

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This Apple & Rye Bread Pudding Recipe is one of our Fruit Recipes, which are collected from submissions from site visitors and open source collections. Of course, as there are more than 50,000 recipes in the collection it is not practical to cook every recipe on our web site, so please take care, and double check everything before cooking that special meal and plan carefully. If you spot any thing that looks wrong, let us know.


 

Apple & Rye Bread Pudding Recipe

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