Danish Rye Bread Pudding (Rugbrødsgrød)
Rugbrødsgrød, also known as Danish rye bread pudding, is a traditional Danish dish that transforms leftover rye bread into a delicious and comforting dessert. This simple and hearty pudding is perfect for a cozy evening at home or as a sweet treat after a satisfying meal.
Ingredients
- 4 cups of stale rye bread, cubed
- 2 cups of whole milk
- 1/2 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/4 cup of raisins (optional)
Instructions
- In a large saucepan, combine the stale rye bread and whole milk. Let it soak for 10 minutes.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
- Once the mixture is simmering, reduce the heat to low and add the granulated sugar, stirring until dissolved.
- In a separate bowl, whisk together the eggs, vanilla extract, ground cinnamon, and salt.
- Slowly pour the egg mixture into the saucepan with the rye bread and milk, stirring constantly to combine.
- If using, fold in the raisins at this point.
- Cook the pudding over low heat for 10-15 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Remove the pudding from the heat and let it cool slightly before serving warm.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 5g
- Carbohydrates
- 40g
- Fat
- 8g
Supplies
Large saucepan Whisk Wooden spoon Bowl
Tools
Serving bowls Sauce ladle
Serving suggestions
Serve the Rugbrødsgrød warm, topped with a dollop of whipped cream or a sprinkle of powdered sugar for a delightful finish.
Tips & tricks
For a twist, try adding a handful of chopped nuts or a drizzle of caramel sauce to the pudding before serving.
Cost
$5