Apple and rye bread pudding

 
                        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 ->OROROR<-
                         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
  
 
 
                    - - - - - - - - - - - - - - - - - -