Apple & Rye Bread Pudding
Submitted by angela_7
Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis isn’t your typical bread pudding; it’s a fascinating fusion of Eastern and Western flavors that works surprisingly well.
Stale rye bread cubes get tossed with diced apples, raisins, and caraway seeds, then soaked in a creamy mixture made from tahini, miso, and amazake (fermented rice beverage) or soy milk.
That long soak (2 to 4 hours) is essential: bread absorbs all those savory-sweet flavors, transforming into something tender and pudding-like when baked.
The miso adds umami depth while apple butter brings natural sweetness without refined sugar.
Pro Tips
- Stale bread is better: Day-old bread soaks up liquid perfectly; fresh bread can get soggy
- Don’t skip the soak: That 2-4 hour rest is crucial for flavor absorption and proper texture
- Cover while baking: Keeps top from drying out; pudding should pull from sides slightly when done
- Scoop while warm: Use an ice cream scoop for neat portions; texture firms as it cools
Variations
- Use anise seeds instead of caraway for sweeter licorice notes
- Add chopped walnuts or pecans for nutty crunch
- Swap amazake for vanilla almond milk if you can’t find it
Ingredients
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 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 350℉ (180℃) 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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