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Lithuanian Honey and Rye Bread Pudding
A comforting and slightly sweet dessert made from stale rye bread, milk, eggs, honey, and often flavored with cinnamon or cardamom. It's a wonderful way to use up leftover rye bread.
ð§ ææ
- 400 g Dark rye bread(stale, cut into cubes)
- 750 ml Milk
- 3 large Eggs
- 150 g Honey
- 50 g Butter(melted, plus extra for greasing)
- 1 tsp Cinnamon
- 0.5 tsp Cardamom(ground (optional))
- 50 g Raisins(optional)
ðšâð³ äœãæ¹
- 1
Grease a baking dish (approx. 20x20 cm) with butter.
- 2
Place the cubed rye bread in a large bowl. Pour the milk over the bread and let it soak for about 15-20 minutes, or until softened. Gently press down to ensure all bread is moistened.
- 3
In a separate bowl, whisk together the eggs, honey, melted butter, cinnamon, and cardamom (if using).
- 4
Add the egg mixture to the soaked bread. If using raisins, stir them in now. Mix gently until everything is combined.
- 5
Pour the mixture into the prepared baking dish and spread evenly.
- 6
Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until the pudding is set and golden brown on top. A skewer inserted into the center should come out clean.
- 7
Let it cool slightly before serving. It can be served warm or at room temperature.
ð¡ ããã®ã³ã
- âUsing slightly stale rye bread works best as it absorbs the milk without becoming too mushy.
- âAdjust the amount of honey to your preference.
- âServe with a dollop of whipped cream or a spoonful of sour cream for a traditional touch.
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- Add chopped apples or pears to the mixture before baking.
- For a richer flavor, use a mix of milk and cream.