Apple and Rye Bread Pudding

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.

Apple and Rye Bread Pudding printer friendly version located here.
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