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Estonian Rye Bread Pudding
Leivavorm
A comforting and rustic dessert made from stale rye bread, sweetened with sugar or molasses, and often enriched with raisins. It's a traditional way to use up leftover bread, resulting in a moist and flavorful pudding.
ð§ ææ
- 500 g Stale rye bread(cut into cubes)
- 750 ml Milk
- 3 large Eggs
- 100 g Sugar(or molasses to taste)
- 100 g Raisins
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg(ground)
- 25 g Butter(for greasing the dish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease a baking dish with butter.
- 2
In a large bowl, combine the cubed rye bread and raisins. Pour milk over the bread and let it soak for about 15-20 minutes, or until softened.
- 3
In a separate bowl, whisk together the eggs, sugar, cinnamon, and nutmeg. Pour this mixture over the soaked bread and stir gently to combine.
- 4
Pour the bread mixture into the prepared baking dish.
- 5
Bake for 35-40 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
- 6
Let cool slightly before serving. It can be served warm or cold, often with a dollop of whipped cream or a splash of milk.
ð¡ ããã®ã³ã
- âUsing slightly stale rye bread is key for the right texture.
- âAdjust the sugar and spices to your preference.
- âFor a richer flavor, you can add a tablespoon of molasses.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add chopped apples or dried cranberries along with the raisins.
- For a crispier top, sprinkle with a little extra sugar before baking.