Apple & Rye Bread Pudding

[Guest guest]

Apple & Rye Bread Pudding

 

Yield: 8 servings

 

Ingredients:

 

 

5 1/2 c Cubed fresh or stale Sourdough, Wheat, or Rye Bread

1/2 c Raisins

1 tb Caraway seeds ->OR<-Anise seeds

5 c Diced apples

1/2 c Apple bitter

1 tb Sunflower butter ->OR<-Tahini

1 c Water

2 tb Mellow or sweet miso

2 c Amazake beverage (original)->OR<-Vanilla soy milk

 

Directions:

 

Cube bread and toss in a large bowl with raisins and caraway seeds. Stalebread 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, amazakeor 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 pieplates or cake pans. Cover with lid (oven-proof).Allow mixture to sit for 2 to 4 hours before baking so bread will soak upflavors. Bake covered at 350F for 1 hour or until slightly firm and mixturepulls away from sides slightly. Then remove from oven and spoon intoindividual dessert cups. An ice cream scooper works well. Allow to coolslightly and then serve.

 

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

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV