Apple And Rye Bread Pudding

Recipe Ingredients

5 1/2 cups	1303ml	Cubed fresh or stale Sourdough - wheat, or rye bread
1/2 cup	80g / 2.8oz	Raisins
1 tablespoon	15ml	Caraway seeds or Anise seeds
5 cups	730g / 25oz	Diced apples
1/2 cup	118ml	Apple bitter
1 tablespoon	15ml	Sunflower butter or Tahini
		Tahini
1 cup	237ml	Water
2 tablespoons	30ml	Mellow or sweet miso
2 cups	474ml	Amazake beverage - (original), or Vanilla soy milk

Recipe Instructions

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 bowl 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.

Source:
the California Culinary Academy

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