Apple and Rye Bread Pudding

A vegetarian bread pudding.

180 minutes Prep: 120 minutes Cook: 60 minutes

65 calories per serving view nutrition facts

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5 1/2	cups	bread	sourdough, wheat or rye, cubed fresh or stale
1/2	cup	raisins, seedless
1	tablespoon	caraway seeds	or anise seeds
5	cups	apples	peeled and diced
1/2	cup	apple bitter
1	tablespoon	tahini	or sunflower butter
1	cup	water
2	tablespoons	soy miso	mellow or sweet
2	cups	soy milk	vanilla flavored

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.

Total calories per serving: 242 Fat: 4 grams

Serving Size 103g

Amount per Serving

Calories 65 30% of calories from fat