Apple and Rye Bread Pudding

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

5 1/2	cups	bread	cubed fresh or stale sourdough, wheat, or rye
1/2	cup	raisins, seedless
1	tablespoon	caraway seeds	or anise seeds
5	cups	apples	diced
1/2	cup	apple bitter
1	tablespoon	tahini
1	cup	water
2	tablespoons	miso	mellow or sweet
2	cups	amazake beverage	(original) or vanilla soy milk

Directions

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.

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Recipe Bite

About Parsley

by Laurie

History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....

Member Review

Polish Stew

i try this it is great