Apple and Rye Bread Pudding

Yields:	8 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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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Member Review

Red's Barbecued Brisket

This is THE brisket recipe. Melt in your mouth tender, and full of flavor. Well worth the time and lack of sleep. The only changes I made, I used two smaller briskets, one 6 lb. and one 5 lb. and on the 5 pounder I wrapped it in foil after just 8 hours but cooked it the full time. It was just a bit more tender. The people who ate them are clamoring for more, and those who were not at the barbecue are asking when will I be doing this again. Soon, very Soon.

Reviewed by BayCitybbq

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