Apple and rye bread pudding

Yield: 8 servings

Measure Ingredient
5½ cup Cubed fresh or stale
\N \N Sourdough, wheat, or rye
\N \N Bread
½ cup Raisins
1 tablespoon Caraway seeds ->OR<-
\N \N Anise seeds
5 cups Diced apples
½ cup Apple bitter
1 tablespoon Sunflower butter ->OR<-
\N \N Tahini
1 cup Water
2 tablespoons Mellow or sweet miso
2 cups Amazake beverage (original) >OR<-
\N \N Vanilla soy milk


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

Similar recipes