Apple And Rye Bread Pudding

* Exported from MasterCook *

APPLE AND RYE BREAD PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------FORMATTED BY
S.GRABOWSKI-----------------
5 1/2 c Cubed fresh or stale
Sourdough, wheat, or rye
Bread
1/2 c Raisins
1 tb Caraway seeds ->OR<-
Anise seeds
5 c Diced apples
1/2 c Apple bitter
1 tb Sunflower butter ->OR<-
Tahini
1 c Water
2 tb Mellow or sweet miso
2 c Amazake beverage (original)
->OR<-
Vanilla soy milk

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 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 From the
Vegetarian Journal Nov/Dec 1992 page 15



- - - - - - - - - - - - - - - - - -