Recipe: Apple and Rye Bread Pudding

Title: Apple and Rye Bread Pudding
Categories: Desserts, Vegetarian
Servings: 8

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



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