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Apple and Rye Bread Pudding


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Rate this recipe 4.3/5 (6 Votes)


  • 5 1/2 cup Cubed fresh or stale Sourdough, wheat, or rye Bread
  • 1/2 cup Raisins
  • 1 tbl Caraway seeds -)OR(- Anise seeds
  • 5 cup Diced apples
  • 1/2 cup Apple bitter
  • 1 tbl Sunflower butter -)OR(- Tahini
  • 1 cup Water
  • 2 tbl Mellow or sweet miso
  • 2 cup Amazake beverage OR Vanilla soy milk


Servings 8


Step 1

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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