Recipe - Apple And Rye Bread Pudding

FORMATTED BY S.GRABOWSKI
5 One half cup Cubed fresh or stale
Sourdough, wheat, or rye
Bread
One half cup Raisins
1 tablespoon Caraway seeds OR
Anise seeds
5 cup Diced apples
One half cup Apple bitter
1 tablespoon Sunflower butter OR
Tahini
1 cup Water
2 tablespoon Mellow or sweet miso
2 cup 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 2quart casserole dish or two 9inch pie
plates or cake pans. Cover with lid (ovenproof).

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini