Apple & Rye Bread Pudding

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Desserts

Apple & Rye Bread Pudding

Ingredients

->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 litre casserole dish or two 23 cm 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 180ºC 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: 120ºC at: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15