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Latvian Rye Bread and Apple Casserole
A comforting and slightly sweet casserole that highlights the earthy flavor of Latvian rye bread combined with the tartness of apples. This dish is often served as a dessert or a side dish, showcasing a traditional way to use rye bread.
ð§ ææ
- 400 g Dark rye bread(stale or lightly toasted, cut into cubes)
- 500 g Apples(peeled, cored, and diced)
- 200 ml Apple juice
- 100 g Sugar(or to taste)
- 1 tsp Cinnamon
- 1 tsp Orange zest(finely grated)
- 50 g Butter(melted, for greasing and topping)
- 250 ml Whipped cream(for serving (optional))
- 100 g Cranberry jam(for serving (optional))
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease a baking dish with butter.
- 2
In a bowl, combine the rye bread cubes with half of the apple juice, sugar, cinnamon, and orange zest. Mix well until the bread is evenly moistened. Let it sit for about 10 minutes.
- 3
In a separate bowl, toss the diced apples with the remaining apple juice and a tablespoon of sugar. If desired, add a pinch more cinnamon.
- 4
Layer half of the rye bread mixture in the prepared baking dish. Spread the apple mixture evenly over the bread. Top with the remaining rye bread mixture.
- 5
Drizzle the melted butter over the top of the casserole.
- 6
Bake for 35-40 minutes, or until the top is golden brown and the apples are tender. The rye bread should be slightly crisp on top.
- 7
Let cool slightly before serving. Serve warm, optionally with a dollop of whipped cream and a spoonful of cranberry jam.
ð¡ ããã®ã³ã
- âUsing slightly stale rye bread helps it absorb the liquid better without becoming too mushy.
- âAdjust the sugar and cinnamon to your preference.
- âFor a richer flavor, you can add a tablespoon of rum or a pinch of cardamom to the apple mixture.
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- Add a layer of raisins or dried cranberries to the apple mixture.
- Top with a crumble of butter and flour before baking for a crispier topping.