Apple and Rye Bread Pudding

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Apple and Rye Bread Pudding Ingredients

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

Instructions for Apple and Rye Bread Pudding

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ApplesCuisine: Uncategorized

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