👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a medium-sized baking dish with butter.

   💡 Tip: Ensure the baking dish is well-greased to prevent sticking.
2. 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

   💡 Tip: Gently press down on the bread to ensure it's fully submerged in the liquid.
3. 3

   In a separate bowl, whisk together the eggs, granulated sugar, ground cardamom, and vanilla extract until well combined.

   💡 Tip: Ensure the sugar is fully dissolved.
4. 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.

   💡 Tip: Be careful not to overmix, as this can make the pudding tough.
5. 5

   Pour the mixture into the prepared baking dish.

   💡 Tip: Smooth the top with a spatula.
6. 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

   💡 Tip: If the top starts to brown too quickly, you can loosely cover it with aluminum foil.
7. 7

   Let the pudding cool slightly before serving. It can be served warm or at room temperature.

   💡 Tip: Delicious served with a scoop of vanilla ice cream, whipped cream, or a simple berry compote.