|
| Home
-> [Apple, Asian, Bakery, Desserts, Fruits, Japanese, Pastry, Puddings & Custards, Vegetarian] -> [Apple & rye bread pudding Recipe] |
| |
| |
Apple & rye bread pudding
|
| Artist: |
_ |
| Categories: |
Apple, Asian, Bakery, Desserts, Fruits, Japanese, Pastry, Puddings & Custards, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | FORMATTED BY S.GRABOWSKI | | 5 1/2
| cup | Cubed fresh or stale | | | Sourdough, wheat, or rye | | | Bread | | 1/2
| cup | Raisins | | 1
| tbsp | Caraway seeds ->OR<- | | | Anise seeds | | 5
| cup | Diced apples | | 1/2
| cup | Apple bitter | | 1
| tbsp | Sunflower butter ->OR<- | | | Tahini | | 1
| cup | Water | | 2
| tbsp | Mellow or sweet miso | | 2
| cup | Amazake beverage (original) | | | ->OR<- | | | Vanilla soy milk |
|
Procedures:
| 1 | Cube bread and toss in a large bowl with raisins and caraway seeds. | | 2 | Stale bread may be used instead of fresh. | | 3 | Toss apples in a bolw with bread cubes. | | 4 | Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. | | 5 | Stir to coat. | | 6 | Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. | | 7 | Cover with lid (oven-proof). | | 8 | Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. | | 9 | Bake covered at 350f for 1 hour or until slightly firm and mixture pulls away from sides slightly. | | 10 | Then remove from oven and spoon into individual dessert cups. | | 11 | An ice cream scooper works well. | | 12 | Allow to cool slightly and then serve. | | 13 | Total calories per serving: 242°Fat: 4 grams from the vegetarian journal nov/dec 1992 page 15 |
|
|
|
| |
| |
| |
|
|
|
|
|
|