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Recipe Name: Apple And Rye Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

5 1/2 Cup(s) Cubed fresh or stale
Sourdough, wheat or rye
1/2 Cup(s) Raisins
1 Tablespoon(s) Caraway seeds ->OR<-, Caraway seeds -&gt;OR&lt;-
Anise seeds
5 Cup(s) Diced apples
1/2 Cup(s) Apple bitter
1 Tablespoon(s) Sunflower butter ->OR<-, Sunflower butter -&gt;OR&lt;-
1 Cup(s) Water
2 Tablespoon(s) Mellow or sweet miso
2 Cup(s) Amazake beverage, original
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 71
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.8mg
Potassium: 161.1mg
Carbohydrates: 19g
Fiber: 2.3g
Sugar: 14.2g
Protein: <1g

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