Tart Apple-Rye Bread Pudding Recipe
It does, indeed, sound like a rather strange idea—to make a dessert out of rye bread. Rye bread, after all, is not particularly known for being sweet. But in this recipe, it makes for an intriguing contrast between the sweetness of the apples, with their spices and flavorings, and the tartness of the rye. The combination is not really as smooth as a bread pudding recipe should be, but I'm not sure what else to call it: it's neither a pie, nor a tart—is there anything else that it could be? Regardless, if you like dishes with a twinge—or more than a twinge—of tartness in them, this one will be to your tastes. It is especially good with whipped cream and maybe vanilla ice cream to accompany it.
I had adapted this recipe from Russian Cookbook by Kira Petrovskaya, which has intriguing recipes, although the recipes generally have fewer seasonings and spices than one would expect.
- 1 1/2 lb rye bread
- 8 tablespoons butter
- 1 tablespoon orange zest
- 1/2 lemon juice of
- 3/4 cup sugar
- 2 teaspoons vanilla
- 3/4 cup red wine
- 1/2 cup heavy cream
- 4-6 apples, cored, and cut into wedges or minced
- ground cloves
- dash of salt
- Separate the rye bread into small crumbs. In a large skillet, heat the 8 tablespoons of butter over medium heat, then add in the bread crumbs.
- Fry them in butter for 5 minutes, then remove from heat and add the wine, lemon juice, cream, sugar, orange rind, and vanilla, mixing it together thoroughly.
- In a mold or a large pie dish (the pudding will not stick together, it is merely to provide a place for it), layer a spread of the bread on the bottom. Then place a layer of apples over that, spicing them with nutmeg, cinnamon, ground cloves, and a dash of salt. Provide another layer of bread crumbs, then an apple layer, repeating the same spices as previously. Finally place the remaining bread crumbs over the top.
- Bake at 300 degrees f for 60 minutes. Preferably serve hot, with whipped cream or vanilla ice cream.