Ingredients
- 5 1/2 c. Cubed fresh or possibly stale Sourdough, wheat, or possibly rye Bread
- 1/2 c. Raisins
- 1 Tbsp. Caraway seeds -)Or possibly(- Anise seeds
- 5 c. Diced apples
- 1/2 c. Apple bitter
- 1 Tbsp. Sunflower butter -)Or possibly(- Tahini
- 1 c. Water
- 2 Tbsp. Mellow or possibly sweet miso
- 2 c. Amazake beverage, (original) Vanilla soy lowfat milk
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Apple And Rye Bread Pudding
Servings: 8
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 possibly tahini), 1 c. water, miso, amazake or possibly soy lowfat milk, then pour liquid mix over apples and bread. Stir to coat.
- Spoon mix into a lightly oiled 2-qt casserole dish or possibly two 9-inch pie plates or possibly cake pans. Cover with lid (oven-proof).
- Allow mix to sit for 2 to 4 hrs before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or possibly till slightly hard and mix pulls away from sides slightly. Then remove from oven and spoon into individual dessert c.. An ice cream scooper works well. Allow to cold slightly and then serve.
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