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Danish Rye Bread Pudding with Cardamom
A comforting and aromatic dessert made from stale Danish rye bread (rugbrød), infused with the warm spice of cardamom and enriched with cream and eggs. This dish transforms humble leftovers into a delightful treat, often served with a dollop of whipped cream or a berry compote.
🧂 Ainekset
- 400 g Danish rye bread (rugbrød)(stale, cut into cubes)
- 500 ml Milk
- 200 ml Heavy cream
- 3 large Eggs
- 100 g Granulated sugar
- 1.5 tsp Ground cardamom
- 1 tsp Vanilla extract
- 25 g Butter(melted, for greasing)
- 50 g Optional: Raisins or dried cranberries
👨🍳 Ohjeet
- 1
Preheat oven to 180°C (350°F). Grease a medium-sized baking dish with butter.
💡 Ammattilaisvinkit: Ensure the baking dish is well-greased to prevent sticking. - 2
In a large bowl, combine the cubed rye bread with milk and heavy cream. Let it soak for about 15-20 minutes, or until the bread has softened.
⏱️ 20 minutes💡 Ammattilaisvinkit: Gently press down on the bread to ensure it's fully submerged in the liquid. - 3
In a separate bowl, whisk together the eggs, granulated sugar, ground cardamom, and vanilla extract until well combined.
💡 Ammattilaisvinkit: Ensure the sugar is fully dissolved. - 4
Add the egg mixture to the soaked rye bread. If using, stir in raisins or dried cranberries. Mix gently until everything is evenly distributed.
💡 Ammattilaisvinkit: Be careful not to overmix, as this can make the pudding tough. - 5
Pour the mixture into the prepared baking dish.
💡 Ammattilaisvinkit: Smooth the top with a spatula. - 6
Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
⏱️ 55 minutes💡 Ammattilaisvinkit: If the top starts to brown too quickly, you can loosely cover it with aluminum foil. - 7
Let the pudding cool slightly before serving. It can be served warm or at room temperature.
💡 Ammattilaisvinkit: Delicious served with a scoop of vanilla ice cream, whipped cream, or a simple berry compote.
💡 Ammattilaisvinkit
- ✓Using slightly stale rye bread is key for the best texture.
- ✓Adjust the amount of cardamom to your preference.
- ✓Don't overbake, or the pudding can become dry.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of orange zest for a citrusy note.
- Substitute half of the rye bread with regular white bread for a lighter texture.
- Serve with a drizzle of honey or maple syrup.